Sesame Brown Rice Salad with Shredded Chicken and Peanuts
Photo: Randy Mayor; Styling: Cindy Barr
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
How to Make It
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.
I double the dressing and make the following changes: Used olive oil instead of canola. Ratio: 6 tsp sesame/4 tsp olive oil Added grated fresh ginger Added 1 tsp rice vinegar Added 1-2 tsp soy sauce 3-4 cloves of garlic Generous amount of green onion and cilantroToss with rotisserie chicken. Easy delicious dinner!
This was a big hit with the family and it went together easily, so it will go on our regular rotation list. I doubt I'd make it for guests or anything. I forgot the limes at the store so had to sub some season rice wine vinegar instead. I used peanut oil and sesame oil and added some chili sauce and minced ginger for a little zip. It would be easy to play around with the veggies - bean sprouts, pea pods, steamed broccoli, baby bokchoy - the possibilities are endless.
Nice simple dinner. I took earlier suggestions and tweaked dressing with a little more sesame seed oil, olive oil rather than canola, sweet chili garlic sauce and soy sauce. I loaded the salad with red peppers, carrots, red onion (our preference), cucumber, cilantro, sweet corn (steamed and cut whole kernels-just because the grocery had fresh). I forgot to add the peanuts but it wasn't missed. Plenty left over for lunch tomorrow.
I made a few changes to the dressing in order to head off the blandness that some reviewers complained about, and it worked out great. First, I used extra virgin olive oil instead of canola and added an extra tbsp of the sesame oil. Then I added a tbsp of soy sauce, 2 tbsp chile garlic paste and 1/2 tbsp minced ginger. I also used a couple extra tbsp of the chopped cilantro. It was very good and flavorful. I can imagine adding all kinds of different veggies to this, like cucumber, red bell pepper, snow peas, asparagus, even avocado.
We thought this was a great recipe. My husband and four-year-old daughter enjoyed it as much as I did. We did all agree that the dressing needed a little something extra to give the dish a kick of flavor. I added about 2 Tbsp of rice vinegar and it did the trick. It was delicious!
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