Cozy Cameo: Asian-Style Brown Rice Salad, A Salad For Modern Times

Asian-Style Brown Rice Salad with Chicken

Salads come in so many different varieties these days. All you have to do is browse the cold, prepared food section of your local health food store to see the gorgeously textured and rich offerings provided there. No longer are salads thought of solely as leafy greens topped with some dressing and the token cherry tomato and cucumber slice; these days, they are becoming more sophisticated, and what is being considered a “salad” continues to evolve.

Bok Choy

Modern salads are hearty and packed with textures and flavors. They often contain different types of whole grains, nuts, proteins, herbs and spices, and provide us with new choices that are far more interesting. As we become increasingly conscious of our health and what we put into our bodies, we’re continually looking for creative, new ways to implement some of the better options that are more readily available to us now, without sacrificing the pleasure of eating utterly delicious food. Really, it’s quite simple: anything goes. All that is needed is a dash of inspiration and a pinch of creativity.

Asian-Style Brown Rice Salad with Chicken

Asian-Style Brown Rice Salad with Chicken

Inspired by the flavors of Chicken Fried Rice, I began making this Asian-Style Brown Rice Salad every once in a while for my clients to enjoy straight out of the fridge on those days that I wasn’t there to cook for them. Tossed with the delicious, savory flavors of sesame and soy; with fresh, crisp veggies for crunch; and shredded chicken for protein, it’s a good example of the modern salad. And when salad is as healthy, hearty and delicious as this, it’s hard not to love it.

Taste what’s good and pass it on.


Asian-Style Brown Rice Salad with Chicken

Asian-Style Brown Rice Salad in Orange Sesame-Soy Dressing with Baby Bok Choy Greens, Carrots, Petite Peas and Shredded Chicken
Print this recipe

(Serves about 4)


4 cups brown rice, cooked and cooled
1 ½ cups cooked and cooled shredded chicken breast (about 2 small chicken breasts)
1 ½ cups shredded carrot
3 baby bok choy, thinly sliced with leafy greens
½ cup frozen petite peas, thawed at room temperature
3 tablespoons fresh cilantro leaves, chopped
3 green onions, chopped
• Orange Sesame-Soy Dressing (recipe below)
1 tablespoon sesame seeds


-In a large bowl, add the brown rice and all of the ingredients through the chopped green onions; toss gently to incorporate, then drizzle in the Orange Sesame-Soy Dressing, and toss again to coat all ingredients; check the seasoning and adjust if necessary; serve immediately or keep refrigerated until ready to serve, and garnish each serving with a sprinkle of the sesame seeds.

Orange Sesame-Soy Dressing ingredients:

2 cloves garlic, pressed through garlic press
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 ½ tablespoons soy sauce
1 ½ tablespoons sesame oil
1 tablespoon honey
2 tablespoons rice vinegar
1teaspoon sesame seeds
½ teaspoon salt
¼ cup canola oil


-In a small bowl, whisk together all ingredients until well combined.

{ 16 comments… add one }

  • Landscape Naperville July 18, 2012, 9:55 am

    this looks delicious!!!

  • Lynda Rice July 19, 2012, 10:36 am

    What a scrumptious salad to take to work!

  • Laura July 26, 2012, 8:05 pm

    I made this tonight and it was SO GREAT! I left out the peas, added a bit of sriracha to the dressing and subbed sauteed kale for the bok choy (because that’s what I had around). I’m thinking that I need to add some chopped peanuts to the top, too. So delicious—will definitely be in the lunch rotation!

    • The Cozy Apron July 26, 2012, 10:19 pm

      I love adding spiciness to dishes like this too, Laura – thanks for sharing.

  • Myia August 8, 2012, 5:54 pm

    Made this tonight and LOVED it. Amazing. A new favorite dish for me.

  • Staci @ ClickandCookRecipes November 19, 2012, 5:43 am

    This looks SO good! I can’t wait to make this next week. Thank you for the recipe!

  • Jess March 14, 2013, 5:03 am

    I made this yesterday and it was so good! Thank you!

  • Candice April 16, 2013, 7:53 am

    Every week I choose a new salad to make on Monday, and enjoy for lunch for the week. I made this one a few weeks ago, and have been craving it ever since, so I whipped up another batch. The first time I only had edamame on hand, so I subbed that for the peas, and it worked just fine! I love recipes like this, with a little flexibility…and the sriracha idea above sounds like a fun twist too! Thank you! Can’t wait to try more of your recipes!

    • The Cozy Apron April 16, 2013, 12:05 pm

      Candice, that’s wonderful! Thanks for your comments! And I do hope you give some more recipes a try. 😉

  • Maryjo July 19, 2014, 6:50 am

    Three what? On the bok choy? What’s the measurement unit, please. Thx!!

    • The Cozy Apron July 19, 2014, 6:52 pm

      Hi Maryjo, it’s 3 whole, baby bok choy, then you slice them. They typically have them loose in the produce section, so 3 pieces. Hope that helps!

  • Jamie Noble September 7, 2014, 12:50 pm

    I’m confused… Is it 4 cups of cooked brown rice or 4 cups of dry rice that I then cook? Thanks!

    • The Cozy Apron September 7, 2014, 3:25 pm

      Hi Jamie, it’s 4 cups of cooked rice. Sorry about any confusion—hope you enjoy!

Leave a Comment

Google Analytics Alternative