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Asian Chicken & Brown Rice Salad

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Asian Chicken and Brown Rice Salad
2011-02-05 Main Dish
4 70

This flavorful, colorful meal can be made in minutes, using bottled Asian dressing and cooked rice.

  • Servings: 4


4 Servings Cooked Brown Rice
1½ cups Broccoli Slaw Mix
½ cup Diced Cucumber
⅔ cup Chopped Green Onion
½ tsp Freshly Grated Ginger
2 Tbsp Finely Chopped Fresh Cilantro, divided
½ cup bottled Asian Sesame Dressing or Any Asian Dressing, divided
4 Boneless, skinless chicken breast halves (about 1-½ pounds
Salt, to taste
2 Tbsp Olive Oil
¼ cup Lightly Salted, coarsely chopped peanuts, optional


In a large bowl, combine rice, broccoli slaw mix, cucumber, green onion, ginger, 1 tablespoon cilantro, and 1/4 cup dressing. Refrigerate rice salad until ready to serve.

Season chicken with salt to taste. Heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add chicken. Cook, turning once, 2-3 minutes per side. Brush remaining 1/4 cup dressing over both sides of chicken; continue to cook for 2-4 minutes until chicken is completely cooked through and juices run clear. Remove chicken from skillet; let rest for 5 minutes.

Divide rice into equal portions among four bowls. Slice chicken into thin strips; top one portion of rice. Repeat with remaining chicken breast halves. Sprinkle remaining 1 tablespoon cilantro and peanuts, if desired, over chicken rice bowls. Serve immediately.

Helpful Tips:

If desired, add a little heat to this dish with Asian sweet chili sauce.