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Chicken Arugula Rice Salad with Sesame Dressing
Chicken Arugula Rice Salad with almonds and red peppers is tossed with a tasty sesame dressing. It's a quick and easy crowd-pleaser!
Course
Salad
Cuisine
American
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
440
kcal
Author
Marjory Pilley
Ingredients
2
cups
brown rice
parboiled or instant rice
3
cups
Baked Lemon Pepper Chicken
cooked and diced; or any cooked chicken
2
cups
baby arugula leaves
1
cup
red pepper
diced, 1 large pepper
½
cup
green onion sliced
about 1 bunch
½
cup
almonds
sliced or slivered
Dressing
¼
cup
rice wine vinegar
2
Tablespoons
canola oil
1
Tablespoon
soy sauce, low-sodium
coconut aminos for gluten-free, soy-free
1
teaspoon
sesame oil
1
teaspoon
honey
or sweetener of choice
Instructions
Cook rice according to instructions and transfer to serving bowl when done.
Toss rice with chicken, arugula and red pepper.
Whisk dressing ingredients together in a small bowl and pour over rice and chicken mixture. Toss salad to coat with dressing.
Top with almonds and green onions.
Nutrition
Calories:
440
kcal
|
Carbohydrates:
30
g
|
Protein:
29
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Cholesterol:
81
mg
|
Sodium:
553
mg
|
Potassium:
576
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
1565
IU
|
Vitamin C:
51.4
mg
|
Calcium:
86
mg
|
Iron:
2.1
mg