Back

Sesame Brown Rice Salad with Shredded Chicken and Peanuts

From Polly’s kitchen

ingredients

  • 1 cup long-grain brown rice
  • 2 cups shredded cooked chicken breast
  • ½ cup shredded carrot
  • ⅓ cup sliced green onions
  • ¼ cup dry-roasted peanuts, divided
  • 1 tbsp chopped fresh cilantro, divided
  • ½ tsp salt
  • 2 tbsp fresh lime juice
  • 4 tsp canola oil
  • 1 tsp dark sesame oil
  • 2 garlic cloves, minced

directions

  1. Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl, fluff with a fork, and cool.
  2. Add chicken, carrot, green onions, 2 tbsp peanuts, and 2 tsp cilantro, and salt to the rice. Toss to combine.
  3. In a small bowl, combine the lime juice, canola oil, sesame oil, and minced garlic.
  4. Drizzle the oil mixture over the rice mixture and toss to combine.
  5. Place 1 ½ cups salad on each of 4 plates. Sprinkle each serving with the remaining peanuts and cilantro.