Yield: about 8-10 servings


For the salad: 
4 cups brown rice, cooked and cooled
1½ cups cooked shredded chicken
1½ cups shredded carrot*
3 baby bok choy, rinsed, trimmed, and thinly sliced
½ cup frozen peas, thawed
¼ cup minced fresh cilantro
4 scallions, chopped
1 tbsp. sesame seeds (white or black)

For the dressing: 
3 cloves garlic, minced or pressed
1 tbsp. freshly squeezed orange juice
1 tsp. orange zest
2 tbsp. rice vinegar
1½ tbsp. soy sauce
1½ tbsp. sesame oil
1 tbsp. honey
Salt and pepper, to taste
¼ cup canola oil

  • step 1: HideShow Images

    To make the salad, combine the brown rice, chicken, shredded carrot, bok choy, peas, cilantro, scallions and sesame seeds in a large bowl.  Toss gently to combine.

  • step 2: HideShow Images

    To make the dressing, combine all ingredients in a bowl or liquid measuring cup.  Whisk vigorously until well combined.  Taste and adjust seasonings as necessary.  Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat.  Taste and add more dressing as necessary.  Store in an airtight container in the refrigerator.

  • step 3: HideShow Images

    *If you have a food processor with a shredding attachment, it can be your best friend.  No need to shred carrots by hand!  I shred practically everything with mine.  It’s so darn fast!