BROWN RICE, CHICKEN, AND CILANTRO SALAD

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Brown Rice, Chicken, and Cilantro Salad image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h15m

Yield Makes 5 cups

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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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