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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Sesame Brown Rice Salad with Shredded Chicken and Peanuts

Cook the brown rice in plenty of water so it won't be sticky. Serve this brown rice chicken salad dish with lime wedges.

Cooking Light JUNE 2007

  • Yield: 4 servings

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

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.

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
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Sesame Brown Rice Salad with Shredded Chicken and Peanuts recipe

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