Jan 042014
 

2014-01-04 12.37.02

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 (optional)
4 scallions, chopped
1 tbsp. sesame seeds

For the dressing:
3 cloves garlic, minced or pressed
1 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
2 tablespoons rice vinegar
1½ tablespoons soy sauce
1 tablespoons sesame oil
1 tablespoons 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.

Adapted from The Cozy Apron

 

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