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
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.
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.
*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!