Crunchy Chicken and Rice Salad Recipe

Name: Crunchy Chicken and Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups brown rice; 2 1/2 cups shredded or cubed cooked chicken (page 230; about 2 large breast halves); 3 green onions (white and green parts), thinly sliced; 1/2 head green cabbage, cored and thinly sliced (8 cups); 1/4 cup chopped fresh cilantro; Lime Jalapeno Dressing (recipe follows); 1 small carrot, thinly sliced; 1/4 cup rice vinegar; 1/3 cup fish sauce (nam pla); 1/2 cup freshly squeezed lime juice (about 3 limes); 2 tablespoons minced garlic (about 6 cloves); 4 jalapeno peppers, seeded and minced; 1/4 cup sugar; 1/2 teaspoon red pepper flakes; (makes 1 1/4 cups)

Servings: persons

1 1/2 cups brown rice
2 1/2 cups shredded or cubed cooked chicken (page 230; about 2 large breast halves)
3 green onions (white and green parts), thinly sliced
1/2 head green cabbage, cored and thinly sliced (8 cups)
1/4 cup chopped fresh cilantro
Lime Jalapeno Dressing (recipe follows)
1 small carrot, thinly sliced
1/4 cup rice vinegar
1/3 cup fish sauce (nam pla)
1/2 cup freshly squeezed lime juice (about 3 limes)
2 tablespoons minced garlic (about 6 cloves)
4 jalapeno peppers, seeded and minced
1/4 cup sugar
1/2 teaspoon red pepper flakes
(makes 1 1/4 cups)

1
Cook the rice according to package instructions.
2
Transfer the cooked rice to a large bowl and let it cool to room temperature.
3
Add the chicken, about three-quarters of the green onions, the cabbage, and the cilantro to the rice.
4
Pour the dressing over the mixture and toss until well coated.
5
Garnish with the carrots and the remaining green onions.
6
In a small bowl, whisk together the vinegar, fish sauce, lime juice, 1 tablespoon water, garlic, jalapenos, sugar, and red pepper flakes until the sugar has dissolved.
7
The salad will keep, covered, in the refrigerator for up to 1 day.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups brown rice, 2 1/2 cups shredded or cubed cooked chicken (page 230; about 2 large breast halves), 3 green onions (white and green parts), thinly sliced, 1/2 head green cabbage, cored and thinly sliced (8 cups), and more.

Yes, Crunchy Chicken and Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crunchy Chicken and Rice Salad

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