Rating: 4 stars
19 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 5
  • 5 star values: 7

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

Marie Simmons
Recipe by Cooking Light June 2007

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

393 calories; calories from fat 30%; fat 13.3g; saturated fat 2g; mono fat 6.3g; poly fat 4g; protein 27.8g; carbohydrates 40.2g; fiber 4g; cholesterol 60mg; iron 1.7mg; sodium 424mg; calcium 44mg.
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