Sesame Brown Rice Salad with Shredded Chicken and Peanuts

Sesame Brown Rice Salad with Shredded Chicken and Peanuts Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Cook the brown rice in plenty of water so it won't be sticky. Serve this brown rice chicken salad dish with lime wedges.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 393
Caloriesfromfat 30 %
Fat 13.3 g
Satfat 2 g
Monofat 6.3 g
Polyfat 4 g
Protein 27.8 g
Carbohydrate 40.2 g
Fiber 4 g
Cholesterol 60 mg
Iron 1.7 mg
Sodium 424 mg
Calcium 44 mg


1 cup long-grain brown rice
2 cups shredded cooked chicken breast
1/2 cup shredded carrot
1/3 cup sliced green onions
1/4 cup dry-roasted peanuts, divided
1 tablespoon chopped fresh cilantro, divided
1/2 teaspoon salt
2 tablespoons fresh lime juice
4 teaspoons canola oil
1 teaspoon dark sesame oil
2 garlic cloves, minced


Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice; toss to combine.

Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining cilantro.

Marie Simmons,

Cooking Light

June 2007
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