Here’s a fresh and healthy Thai Chicken Salad with Brown Rice — a perfect balance of protein, grains, and zesty flavors. 🥗🍗🍚
Ingredients (serves 2–3)
- 2 cups Cooked Brown Rice
- 2 Chicken Breasts, grilled or poached, sliced
- 1 cup Mixed Salad Greens
- 1 Cucumber, sliced
- 1 Red Bell Pepper, sliced thin
- 1 small Carrot, julienned
- 2–3 Green Onions, chopped
- ¼ cup Fresh Cilantro, chopped
- ¼ cup Peanuts, chopped (optional)
For the Thai Dressing:
- 3 tbsp Lime Juice
- 2 tbsp Fish Sauce
- 1–2 tsp Honey or sugar
- 1 tsp Sesame Oil or neutral oil
- 1 clove Garlic, minced
- 1 small Red Chili, finely chopped (optional)
Instructions
- Cook the chicken
- Season chicken breasts lightly with salt and pepper.
- Grill, pan-sear, or poach until cooked through. Slice thinly.
- Prepare the rice
- If not pre-cooked, cook brown rice according to package instructions and let it cool slightly.
- Make the dressing
- Whisk together lime juice, fish sauce, honey, sesame oil, garlic, and chili. Adjust sweetness or saltiness to taste.
- Assemble the salad
- In a large bowl, combine salad greens, cucumber, bell pepper, carrot, green onions, cilantro, and peanuts.
- Add brown rice and sliced chicken.
- Dress & toss
- Pour the dressing over the salad and toss gently to coat evenly.
- Serve
- Serve immediately as a light lunch or dinner. Optionally garnish with extra cilantro and lime wedges.
Tips
- Use leftover grilled chicken to save time.
- Add mango slices or avocado for a sweet and creamy twist.
- For extra protein, sprinkle with edamame or toasted cashews.
I can also give a meal-prep version where the chicken, rice, and veggies are prepped for several days — perfect for lunches. Do you want that version?
