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Chicken Arugula Salad with Rice and sesame dressing in a bowl

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
Total Time 20 minutes
Servings 4 servings
Calories 440kcal


  • 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


  • 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


  • 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.


Calories: 440kcal | Carbohydrates: 30g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 553mg | Potassium: 576mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1565IU | Vitamin C: 51.4mg | Calcium: 86mg | Iron: 2.1mg