Once the nutty rice was finished, we mixed in chunky shredded chicken breast, bright orange carrot strips, green onions, peanuts and cilantro. To give the salad a zesty tang, a simple dressing made from fresh lime juice, canola oil, toasted sesame oil and minced garlic is combined and drizzled over the rice. You really only need just a teaspoon of the sesame oil to get the needed punch of flavor for this dish - we both thought that if you used any more that it may be a bit overwhelming. The peanuts added a nice textural crunch against the tender pieces of chicken and floral brown jasmine rice. Pretty easy, very pleasing to the palate and since it is fairly quick with little hands-on time, I will definitely be keeping this one handy for those upcoming busy days!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVI4ShD8uZR1ZyFvmBuo0fGl-Fliq4X7JZHzupU5Z_A0oeYNqFJ2f730dfQSw-31-RWmZ0HIwTJJhg5Hq09afoaKfjPr08FhAb2_gyfj7QWf9JZ5Ers5XdVeqmE90gWQxr8z-H4A/s400/ChickRiceNuts-3.jpg)
It looks good and refreshing!
ReplyDeleteI have seen more positive reviews on this dish. I really like your picture Joe, made me want to try it too!
Ana
Ana - it was refreshing, Jeff made short order of the leftovers!
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