Sesame Brown Rice Salad with Shredded Chicken and Peanuts

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 30%
  • Fat: 13.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 4g
  • Protein: 27.8g
  • Carbohydrate: 40.2g
  • Fiber: 4g
  • Cholesterol: 60mg
  • Iron: 1.7mg
  • Sodium: 424mg
  • Calcium: 44mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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