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.
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.
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.
Ingrid
Asian-Style Brown Rice Salad in Orange Sesame-Soy Dressing with Baby Bok Choy Greens, Carrots, Petite Peas and Shredded Chicken
(Serves about 4)
Ingredients:
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
Preparation:
-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
Preparation:
-In a small bowl, whisk together all ingredients until well combined.
Landscape Naperville
this looks delicious!!!
Lynda Rice
What a scrumptious salad to take to work!
Laura
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
I love adding spiciness to dishes like this too, Laura - thanks for sharing.
Myia
Made this tonight and LOVED it. Amazing. A new favorite dish for me.
The Cozy Apron
Hi Myia, so happy you enjoyed it!
Staci @ ClickandCookRecipes
This looks SO good! I can't wait to make this next week. Thank you for the recipe!
The Cozy Apron
My pleasure, Staci!
Jess
I made this yesterday and it was so good! Thank you!
The Cozy Apron
Jess, glad you enjoyed it!
Candice
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
Candice, that's wonderful! Thanks for your comments! And I do hope you give some more recipes a try. 😉
Maryjo
Three what? On the bok choy? What's the measurement unit, please. Thx!!
The Cozy Apron
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
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
Hi Jamie, it's 4 cups of cooked rice. Sorry about any confusion—hope you enjoy!
Daniella
I have been making your recipe for three+ years now. It's one of my staples for any event. And everyone raves about it. Thank you! Making it again this Monday for a potluck. So delicious!
The Cozy Apron
Daniella, I'm grateful you shared that with me! I'm thrilled you've been enjoying this recipe all this time, & that you've shared it with others ❤.
Christine Ippersiel
This salad is absolutely yummy and satisfying for a quick meal. I left out the chicken, this way I can customize it each day. First day, had it with shrimp, the possibilities are endless.
The Cozy Apron
Hi Christine, glad you enjoyed! I love your idea of changing up what you add into it—the shrimp sounds perfect!
Mary
FANTASTIC!!! Had all my favorite Asian ingredients! I DID change the oil however, in view of recent studies pointing to the unhealthy aspect of canola but otherwise, stuck to it precisely. AWESOME recipe development! Thank you!
Ingrid Beer
Hi Mary, so glad you enjoyed the recipe! 🙂
I couldn't agree more about the oil—since I've developed this recipe a number of years ago, I've stopped using canola oil myself, and use olive and/or avocado oil (for higher heat cooking).
We're revamping/revising lots of our older recipe posts, and I'm changing the oil in the recipes as needed! 😉
Thanks for sharing...happy cooking!
Roseanne Sabol
Hi, Ingrid - I’m making this tomorrow to add to a birthday dinner for our daughter’s boyfriend. Sounds so lucious.
Hoping you’re well and well-away from the awful fires.
XO, Roseanne
The Cozy Apron
Hi Roseanne, hope you all enjoy!
And thanks for asking about our situation here—thank God we are about an hour or so away from that one. Always a bad fire season this time of year here...keeps us on our toes in ways we'd prefer it not to be. 😉
Sending love your way to you and your family!
Laneeil
Question - is it 4 cups raw rice - then you cook and cool it - or am i measuring 4 cups already cooked rice?
The Cozy Apron
Hi Laneeil, this is 4 cups of already cooked rice (not raw), which has had the chance to cool.
Laneil
Thanks so much. It looks like a recipe I will use often - Will make tomorrow! I do a lunch once a month for 80 people. I think this will be a perfect lunch!