Sesame Brown Rice Salad with Shredded Chicken and Peanuts

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 cilantro

Toss 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.

Easy to prepare but I felt it was lacking in flavor somewhere. There is potential to be found though.

This was delicious and light. I used meat from a rotisserie chicken, instant rice, and pre-cut match-stick carrots and it was very easy.

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!

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!!

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).

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

I thought this was delicious. I did double the dressing and added extra onion and lots of extra cilantro, which I really like. For the rice I used leftover Garlicky Brown Rice, also a CL recipe, which I happened to have left over from the previous night. With these modifications what resulted was very tasty and fresh.

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.

Very bland. Very dry. Very disappointing.

I love this dish especially for potlucks. I can prep it ahead, and it requires no attention when I get there, so I'm not cluttering up somebody's kitchen trying to reheat something or fussing over my dish making sure the components are set up right. At the last meeting, two people asked me for the recipe, and one pointed out what I've always liked about this dish: that it's also great to take along as lunch for work, and you get a hit of veggies, grains and protein all in one delicious bowl. The only way this dish could improve by my estimation would be if I could get my kids on board with it.

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 help...it just seems a little bland to me. I wish I knew how to improve it, but this one just wasn't my bag.

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.