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

Some changes for an awesome & easy dinner

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

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

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

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

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

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

April 16, 2012

smythers's Review

April 03, 2012

Brookley's Review

February 21, 2012

ebekwel's Review

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!