Photo: Randy Mayor; Styling: Cindy Barr
4 servings

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

hillravens's Review

February 12, 2011
Good filling alternative to traditional chicken and salad recipes. Recommend using half the garlic and using a soy-mirin sauce for added light flavor. B

Joann138's Review

April 30, 2014
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.

laebrown's Review

May 17, 2010
Not really a fan of this one. Something about the sauce - it needs something, just a certain je ne sais quoi. I added some soy sauce as suggested and that seemed to just seems a little bland to me. I wish I knew how to improve it, but this one just wasn't my bag.

Brookley's Review

February 21, 2012

daneanp's Review

May 20, 2014
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.

user's Review

July 21, 2010
Very bland. Very dry. Very disappointing.

MsLala's Review

April 06, 2011
Came across this recipe yesterday and made it for dinner last night - got rave reviews! I used Tahini instead of sesame oil and a sweet onion that I diced and caramelized instead of green onions, because that's what I had. Brought some leftovers in for lunch today, and it is just a good cold as it is hot. Definitely saving this recipe to be made again!!

KellyG73's Review

May 13, 2009
I thought this was a tasty fresh recipe. I use extra dressing and added both soy sauce and fresh ginger. For additional crunch, I added bean sprouts.

ESmith6's Review

August 19, 2010
This was really tasty with a few small changes. First, I switched the quantities of the canola oil and the sesame oil. Much more flavor that way. Second, I added a tsp. of sesame seeds and a tsp. of black sesame seeds. Third, I added about a tbsp. of chili paste (sambal olek). The change and additions made it very flavorful. It was also very tasty the next day.

FAF251's Review

March 29, 2011
It gets three stars because I had to rework the recipe. Taking a cue from other readers who desired more flavor in this recipe, I added 2 tsp light soy sauce, 1/8 tsp red pepper flakes and 1/2 tsp ground coriander to the dressing. I made it early in the day to allow the ingredients time to blend and I also made certain to sprinkle with additional lime juice just prior to serving. It gave it the right amount of punch without overwhelming the other ingredients. I served in with broiled green and yellow squash that I marinated (we live in an apartment and grilling is not an option).