Name: Sesame Ginger Rice Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 servings
Cuisine: Asian
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, (can use honey); 1 teaspoon sesame oil; 2 small cloves garlic, (minced); 1 teaspoon freshly grated ginger; Crushed red pepper flakes, (to taste); 2 cups cooked brown rice; 1 cup shredded rotisserie chicken or chopped cooked chicken*; 1 cup broccoli florets; 10 asparagus spears, (cut into 1/2-inch pieces); 1 cup chopped English cucumbers; 1 large avocado, (chopped); 3 green onions, (sliced); 1/3 cup chopped cilantro; 2 tablespoons sesame seeds; 1/3 cup chopped peanuts or cashews, (for garnish, optional)

This Sesame Ginger Rice Salad is a hearty meal with chicken, veggies, and a zesty dressing. Perfect for lunch or dinner. Easy to make and full of flavor!

I love a salad that feels like a full meal, and this one delivers. The combination of brown rice, tender chicken, blanched broccoli and asparagus, creamy avocado, and crunchy cucumbers is incredibly satisfying. The sesame ginger dressing ties everything together with a bright, savory punch. It's become my go-to for busy weeknights and potlucks alike.

Why You’ll Love This Sesame Ginger Rice Salad

The dressing uses fresh ginger and garlic, so it's zesty and aromatic without being heavy
Blanching the broccoli and asparagus keeps them crisp-tender and vibrant green
It's a complete meal in one bowl, protein, grains, and vegetables all in one

Key Ingredients for the Best Sesame Ginger Dressing

Fresh ginger - Use a microplane to grate it; bottled paste won't give the same bright kick
Lite soy sauce or tamari - Low-sodium keeps the dressing from being too salty; tamari makes it gluten-free
Avocado oil - Its neutral flavor lets the sesame and ginger shine, but olive oil works too

Kitchen Tools for an Easy Rice Salad

Large pot for blanching vegetables
Bowl of ice water for shocking
Microplane for grating ginger and garlic
Large mixing bowl for combining everything

Tips for Making This Chicken Rice Salad Perfectly

To keep the veggies bright and crunchy, blanch them in salted boiling water for exactly 2 minutes, then plunge them into ice water. This stops the cooking and locks in color. For the dressing, whisk the ingredients together thoroughly so the sesame oil and maple syrup emulsify. If you're meal-prepping, store the dressing separately and add it just before serving to keep the salad from getting soggy. And if you want a shortcut, use pre-cooked frozen brown rice, just microwave it and let it cool slightly before mixing.

Meal Prep Tips for This Brown Rice Salad

This salad is ideal for meal prep because the flavors meld and deepen overnight. Cook extra rice at the start of the week, blanch the broccoli and asparagus, and store everything in separate containers. When you're ready to eat, combine a portion of rice, chicken, veggies, avocado, and dressing. I like to prep four servings at once for easy lunches, just leave the avocado out until serving to keep it from browning, and toss it with a little lime juice first.

Easy Variations for a Vegetarian Rice Salad or More

To make this a vegetarian rice salad, simply skip the chicken and add shelled edamame or cubed tofu for protein. You can also swap in other vegetables: bell peppers, snap peas, or shredded carrots all work well. For extra greens, toss in a handful of baby spinach or arugula. If you're not a fan of cilantro, fresh mint or basil makes a nice alternative. And if you like heat, drizzle sriracha over the finished salad.

What to Serve with This Hearty Rice Salad

This salad is a meal on its own, but it pairs beautifully with grilled shrimp skewers or a simple miso soup for a fuller spread. For a crunchier topping, add extra sesame seeds or crushed wasabi peas instead of peanuts. If you're serving it at a barbecue, it works as a hearty side alongside grilled chicken or teriyaki salmon.

How to Store Leftover Sesame Ginger Rice Salad

This salad keeps well in an airtight container in the fridge for up to 4 days. If you plan to eat it over several days, store the dressing separately, it will stay fresh in the fridge for up to a week. When ready to serve, just toss the salad with the dressing and garnish with nuts.