New This Month

Brown Rice, Chicken, and Cilantro Salad

The familiar combination of chicken and rice takes a delicious detour with the addition of Asian flavors.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes 5 cups

Source: Martha Stewart Living, September 2011

Ingredients

  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 boneless, skinless chicken breast half (about 9 ounces), cut into 3/4-inch cubes
  • 3/4 teaspoon toasted sesame oil
  • 3 cups cooked brown rice, tossed with 2 tablespoons rice-wine vinegar while warm
  • 2 cups shredded bok choy or cabbage
  • 1/2 cup fresh cilantro
  • 1 tablespoon toasted sesame seeds
  • 1 lime, cut into wedges

Directions

  1. Combine water and soy sauce in a medium saucepan over medium-high heat. Add chicken. Cook, covered, for 4 minutes. Stir in sesame oil. Let cool.

  2. Combine rice, bok choy, cilantro, and sesame seeds in a bowl; toss in chicken with juices. Refrigerate until ready to serve. Serve with lime wedges.

Cook's Notes

Salad can be refrigerated for up to 2 days.

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