Chicken Rice Salad
from kristineskitchenblog.comThis colorful Rice Salad is loaded with flavor and so satisfying. With chicken, brown rice, vegetables and a delicious sesame ginger dressing, this easy recipe is perfect for lunch or dinner.
Servings: 6 servings
Calories: 363kcal
Ingredients
For the Salad:
- 1 ½ cups uncooked brown rice
- 2 cups cooked shredded chicken breast
- 1 red bell pepper chopped
- 1 large carrot shredded
- 6 green onions sliced
- 2 tablespoons chopped fresh cilantro
- ½ cup dry roasted peanuts
Sesame Ginger Dressing:
- 3 ½ tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 2 ½ teaspoons sesame oil
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon minced fresh ginger
- 2 cloves garlic minced or pressed
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Cook brown rice. Transfer cooked rice to a large bowl and let cool for 10-15 minutes.
- Add chicken, bell pepper, carrot, green onions, and cilantro to bowl with rice. Stir to combine.
- In a small bowl, whisk together all dressing ingredients. Pour dressing over salad and stir to evenly distribute. Season to taste with salt and pepper. Serve salad at room temperature or chilled, topped with peanuts.
Notes
- Rice salad may be stored in an airtight container in the refrigerator for up to 3 days. Refrigerate leftovers promptly.
Nutrition
Serving: 1/6 recipe | Calories: 363kcal | Carbohydrates: 43g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 196mg | Potassium: 466mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2470IU | Vitamin C: 31.6mg | Calcium: 38mg | Iron: 1.6mg
