• 40 Ratings

The familiar combination of chicken and rice takes a delicious detour with the addition of Asian flavors in this brown rice, chicken, and cilantro salad recipe.

Martha Stewart Living, September 2011

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Recipe Summary

prep:
15 mins
total:
1 hr 15 mins
Servings:
6
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

40 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 12
  • 1 star values: 5
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