Sesame Ginger Rice Salad

4.69 from 32 votes

Recipe from Two Peas and Their Pod

Hearty rice salad made with chicken, broccoli, asparagus, cucumber, avocado, cilantro, green onion, and a simple sesame ginger dressing. This salad is easy to make and the flavors are incredible. Enjoy for lunch or dinner!

Prep Time15

Cook Time2

Total Time17

Course: Main Course, Salad

Cuisine: Asian

Keyword: chicken, rice, salad

Servings:

Calories: 375kcal

Ingredients

For the Dressing:

2 tablespoons avocado oil or olive oil
2 tablespoons lite soy sauce or Tamari
2 tablespoons fresh lime juice
2 teaspoons pure maple syrup, can use honey
1 teaspoon sesame oil
2 small cloves garlic, minced
1 teaspoon freshly grated ginger
Crushed red pepper flakes, to taste

For the Salad:

2 cups cooked brown rice
1 cup shredded rotisserie chicken or chopped cooked chicken*
1 cup broccoli florets
10 asparagus spears, cut into 1/2-inch pieces
1 cup chopped English cucumbers
1 large avocado, chopped
3 green onions, sliced
1/3 cup chopped cilantro
2 tablespoons sesame seeds
1/3 cup chopped peanuts or cashews, for garnish, optional

Instructions

To make the dressing, combine the oil, soy sauce, lime juice, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes. Whisk well and set aside.
In a large bowl, combine the rice and chicken.
Bring a large pot of salted water to a boil and prepare a large bowl of ice water nearby. Drop the broccoli and asparagus into the boiling water and blanch for 2 minutes or until veggies are tender but still bright green. Transfer to the bowl of ice water for 1 minute, then drain. Place the vegetables on a clean kitchen towel to dry.
Add the broccoli, asparagus, cucumbers, avocado, green onion, and cilantro to the rice and chicken. Stir to combine.
Drizzle with dressing and add the sesame seeds. Stir until well combined. Garnish with peanuts or cashews, if desired. Serve.

Notes

For a vegetarian salad, you can leave out the chicken. You can add in edamame, tofu, or extra veggies, if desired. Store in the refrigerator for up to 3 days.

Nutrition