Servings
Font
Back
Sesame Ginger Rice Salad
4.7 from 96 votes

Sesame Ginger Rice Salad

Sesame Ginger Rice Salad combines brown rice and shredded chicken with blanched broccoli and asparagus, fresh cucumber, avocado, and herbs. It features a tangy sesame ginger dressing with lime and maple syrup that adds brightness and subtle sweetness. The salad offers a textured mix of tender rice and vegetables with crunchy sesame seeds and optional nuts.

Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Servings: 4
Calories: 375 kcal
Course: Main Course, Salad
Cuisine: Asian

Ingredients

For the Dressing:
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons soy sauce lite or Tamari
  • 2 tablespoons lime juice fresh
  • 2 teaspoons pure maple syrup can use honey
  • 1 teaspoon sesame oil
  • 2 garlic minced, small cloves
  • 1 teaspoon ginger freshly grated
  • crushed red pepper flakes to taste
For the Salad:
  • 2 cups brown rice cooked
  • 1 cup chicken shredded rotisserie or chopped cooked
  • 1 cup broccoli florets
  • 10 asparagus cut into 1/2-inch pieces, spears
  • 1 cup English cucumber chopped
  • 1 avocado chopped, large
  • 3 green onion sliced
  • 1/3 cup cilantro chopped
  • 2 tablespoons sesame seeds
  • 1/3 cup peanuts for garnish, optional, chopped or cashews

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl, combine the rice and chicken.
  3. 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.
  4. Add the broccoli, asparagus, cucumbers, avocado, green onion, and cilantro to the rice and chicken. Stir to combine.
  5. Drizzle with dressing and add the sesame seeds. Stir until well combined. Garnish with peanuts or cashews, if desired. Serve.

Notes

  • To make a vegetarian version, omit the chicken and consider adding edamame, tofu, or extra vegetables.
  • Store leftovers refrigerated for up to 3 days in an airtight container for best freshness.

Nutrition Information

Calories 375kcal (19%) Carbohydrates 36g (12%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 12g (60%) Cholesterol 31mg (10%) Sodium 638mg (27%) Potassium 704mg (15%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 735IU (15%) Vitamin C 33mg (37%) Calcium 98mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 36g 12%
Protein 17g 34%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 12g 60%
Cholesterol 31mg 10%
Sodium 638mg 27%
Potassium 704mg 15%
Fiber 8g 32%
Sugar 5g 10%
Vitamin A 735IU 15%
Vitamin C 33mg 37%
Calcium 98mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.