For the salad:
½ cup cooked brown rice
3-4 oz boneless skinless chicken breasts cooked and shredded
red bell pepper chopped
large carrot shredded
green onions sliced
chopped fresh cilantro
dry roasted peanuts, almonds or cashews
For the dressing:
3 ½ tablespoons lime juice
2 tablespoons extra virgin olive oil
2 ½ teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1 teaspoon minced fresh ginger
2 cloves garlic minced or pressed
1/8 teaspoon crushed red pepper flakes
Dressing makes 6 servings: divide ingredients in half to make less.
Add chicken, bell pepper, carrot, green onions, and cilantro to bowl with rice. Stir to combine.
In a small bowl, whisk together all dressing ingredients. Pour dressing over salad and stir to evenly distribute. Season to taste with salt and pepper. Serve salad at room temperature or chilled, topped with peanuts.
Tips: Put 1/6 of dressing into a small container and take with your lunch.