Brown Rice, Chicken, and Cilantro Salad

Soy sauce and sesame seeds add Asian flair to this chicken salad.

  • Servings: 6
  • Yield: Makes 5 cups

Source: Mad Hungry, March 2011


  • 1 cup brown rice
  • 2 tablespoons rice-wine vinegar
  • 3 tablespoons soy sauce
  • 1 boneless, skinless chicken breast, cut into 3/4-inch cubes
  • 3/4 teaspoon sesame oil
  • 2 cups shredded bok choy or cabbage
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon sesame seeds, toasted
  • 1 lime, cut in wedges


  1. Bring rice, 1 3/4 cups water, and 1/2 teaspoon salt to a boil in a small pot. Reduce to a simmer, cover, and cook for 50 minutes. Stir in vinegar while hot. Cool.

  2. Combine soy sauce with 3 tablespoons water in a pot over medium-high heat. Add chicken and cook, covered, for 4 minutes. Stir in sesame oil and cool.

  3. In a bowl, combine the rice, chicken and liquid, cabbage, cilantro, and sesame seeds. Serve with lime.


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