The Global Kitchen

This recipe was well reviewed on the Cooking Light Boards and I have to agree it's quite good! Easy and healthy too!

I chose it because I had everything on hand. I didn't use the canola oil because I didn't want to. I just wisked a little sesame oil and lime juice together with the garlic.



Sesame Brown Rice Salad with Shredded Chicken and Peanuts
Cooking Light June 2007

1 cup long-grain brown rice
2 cups shredded cooked chicken breast
1/2 cup shredded carrot
1/3 cup sliced green onions
1/4 cup dry-roasted peanuts, divided
1 tablespoon chopped fresh cilantro, divided
1/2 teaspoon salt
2 tablespoons fresh lime juice
4 teaspoons canola oil
1 teaspoon dark sesame oil
2 garlic cloves, minced
Preparation
Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice; toss to combine.

Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining cilantro.
Yield

4 servings
Nutritional Information

CALORIES 393(30% from fat); FAT 13.3g (sat 2g,mono 6.3g,poly 4g); PROTEIN 27.8g; CHOLESTEROL 60mg; CALCIUM 44mg; SODIUM 424mg; FIBER 4g; IRON 1.7mg; CARBOHYDRATE 40.2g