Crunchy Chicken and Rice Salad
THIS HEALTHY SALAD, made with crunchy cabbage, sweet carrot, juicy chicken, and fresh cilantro, gets a bite from the lime jalapeño dressing.
Recipe information
Yield
serves 6
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 Jalapeño Dressing (recipe follows)
1 small carrot, thinly sliced
Lime Jalapeño Dressing
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 jalapeño peppers, seeded and minced
1/4 cup sugar
1/2 teaspoon red pepper flakes
(makes 1 1/4 cups)
Preparation
Step 1
Cook the rice according to package instructions. Transfer the cooked rice to a large bowl and let it cool to room temperature.
Step 2
Add the chicken, about three-quarters of the green onions, the cabbage, and the cilantro to the rice. Pour the dressing over the mixture and toss until well coated. Garnish with the carrots and the remaining green onions.
Lime Jalapeño Dressing
Step 3
In a small bowl, whisk together the vinegar, fish sauce, lime juice, 1 tablespoon water, garlic, jalapeños, sugar, and red pepper flakes until the sugar has dissolved.
Make Ahead
Step 4
The salad will keep, covered, in the refrigerator for up to 1 day.
