30-Minute Fresh Sesame Ginger Rice Salad
A vibrant and nutritious rice salad featuring tender brown rice tossed with rotisserie chicken, crisp blanched vegetables, and fresh herbs. The zesty sesame-ginger dressing combines soy sauce, lime juice, and maple syrup for a perfect balance of savory, tangy, and slightly sweet flavors. This protein-packed salad works beautifully as a light lunch, side dish for grilled meats, or make-ahead meal prep option. The combination of textures from crunchy vegetables, creamy avocado, and toasted sesame seeds creates a satisfying dish that's both refreshing and filling.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons lite soy sauce or Tamari
- 2 tablespoons fresh lime juice
- 2 teaspoons pure maple syrup
- 1 teaspoon sesame oil
- 2 small cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- crushed red pepper flakes, to taste
- 2 cups brown rice, cooked
- 1 cup rotisserie chicken or chopped cooked chicken, shredded
- 1 cup broccoli florets
- 10 spears asparagus, cut into 1/2-inch pieces
- 1 cup English cucumbers, chopped
- 1 large avocado, chopped
- 3 green onions, sliced
- ⅓ cup cilantro, chopped
- 2 tablespoons sesame seeds
- ⅓ cup peanuts or cashews, chopped(optional)
Instructions
- 1
Combine oil, soy sauce, lime juice, maple syrup, sesame oil, ginger, and crushed red pepper flakes in a bowl and whisk well
- 2
Combine rice and chicken in a large bowl
- 3
Bring a large pot of salted water to a boil and prepare a bowl of ice water nearby
- 4
Blanch broccoli and asparagus in boiling water for 2 minutes until tender but bright green
- 5
Transfer vegetables to ice water for 1 minute, then drain and place on clean kitchen towel to dry
- 6
Add blanched vegetables, cucumbers, avocado, green onion, and cilantro to rice and chicken mixture
- 7
Drizzle with dressing and add sesame seeds, stirring until well combined
- 8
Garnish with peanuts or cashews if desired and serve
Tips
Use day-old cooked rice for better texture as it's firmer and less sticky than freshly cooked rice.
Prepare the ice water bath before blanching vegetables to immediately stop the cooking process and maintain bright colors.
Add avocado just before serving to prevent browning, or toss with a little lime juice if making ahead.
Good to Know
Refrigerate for up to 3 days. Add avocado just before serving for best quality.
Can be made 1 day ahead without avocado. Add avocado and final seasoning adjustments before serving.
Serve chilled or at room temperature as a main dish salad or side dish.
Common Mistakes
Don't skip the ice water bath when blanching or vegetables will be overcooked and dull in color.
Avoid adding avocado too early as it will brown and become mushy.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, prepare everything except the avocado up to 1 day ahead. Add fresh avocado just before serving to prevent browning.
What can I substitute for the chicken?
Try cooked shrimp, grilled tofu, edamame, or chickpeas for protein. Adjust cooking times as needed for different proteins.
How long will this salad keep in the refrigerator?
The salad keeps for up to 3 days refrigerated, but add avocado fresh each time for best texture and appearance.