Asian Brown Rice Salad with Shredded Chicken and Sesame

This colourful Asian Brown Rice Salad with Shredded Chicken and Sesame dressing is ready in four simple steps.

5 from 1 vote

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Course: Main Course

Cuisine: Asian, Asian Inspired

Keyword: bbq chicken, best salad with lamb, brown rice, Chicken, edamame, rotisserie chicken, Sesame, sesame dressing, shredded chicken

Total Time: 30

Servings:

Make a dressing by peeling and then finely grating fresh ginger into a jug. Juice lemon into the jug. Whisk in peanut butter, soy sauce, rice wine vinegar, honey, sesame oil and water.
2 tablespoon fresh ginger, 1 lemon, ⅓ cup smooth peanut butter, 2 tablespoon light soy sauce, 2 tablespoon rice wine vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, ⅓ cup water
As thinly as you can (or use a mandolin if you have one), slice cabbage. Matchstick carrot. Measure edamame and pour over boiling water, then drain. Cube avocado. Slice green onions on an angle. Roughly chop coriander.
¼ red cabbage, 2 carrots, 1 cup frozen edamame beans, 1 avocado, ½ bunch green onions, ½ bunch coriander
Shred rotisserie chicken (BBQ chicken) into a bowl and discard the carcass. Heat microwave rice.
½ BBQ chicken, 450 g microwave instant brown rice
To serve, place rice, vegetables and shredded chicken in a large salad bowl. Dress with peanut dressing. Top with coriander, green onions, sesame seeds and break seaweed rice crackers over the top.
2 teaspoon black sesame seeds, 45 g seaweed rice crackers