Photo: Randy Mayor; Styling: Cindy Barr
Yield
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

Some changes for an awesome & easy dinner

KellyG73
November 03, 2016
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 cilantroToss with rotisserie chicken. Easy delicious dinner!

daneanp's Review

ESmith6
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.

Joann138's Review

ebekwel
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.

Clobberella422's Review

daneanp
June 18, 2012
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.

kallen18's Review

FAF251
May 17, 2012
Easy to prepare but I felt it was lacking in flavor somewhere. There is potential to be found though.

casey45632's Review

hillravens
April 29, 2012
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.

Hokiehoo7's Review

Joann138
April 16, 2012
N/A

smythers's Review

kallen18
April 03, 2012
N/A

Brookley's Review

dsimaan
February 21, 2012
N/A

ebekwel's Review

Brookley
May 31, 2011
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!