brown rice, chicken and bok choy salad

My mom saw this recipe in the latest Martha Stewart Living Magazine and thought it was “right up my alley” with the whole grains and greens.

I haven’t made many rice salads due to my assumption that the rice wouldn’t be very flavorful.  This recipe’s method of stirring the rice vinegar into the warm rice so it absorbs the flavor really works!  Forkful after forkful was delicious, even when the bite was only rice.

I had some leftover Costco roasted chicken strips that I wanted to use up, so I diced 9 ounces and skipped the step of cooking the chicken in the water/soy mixture.  I heated the water/soy mixture in a pot, low-boiled it for a minute, then tossed in the cooked chicken so it would absorb the flavor.  Worked great!

Brown Rice, Chicken and Bok Choy Salad

• 3 Tbsp. water
• 3 Tbsp. soy sauce
• 1 lg. boneless, skinless chicken breast (about 9 ounces), cut into 3/4 inch cubes
• 3/4 tsp. toasted sesame oil
• 3 cups cooked brown rice, tossed with 2 Tbsp rice-wine vinegar while warm
• 2 cup shredded bok choy or cabbage
• 1/2 cup fresh cilantro
• 1 Tbsp. toasted sesame seeds
• 1 lime, cut into wedges

Combine water and soy sauce in a medium saucepan over medium-high heat.  Add chicken.  Cook, covered, for 4 minutes.  Stir in sesame oil.  Let cool.

Combine rice, bok choy, cilantro, and sesame seeds in a bowl; toss in chicken with juices.  Refrigerate until ready to serve.  Serve with lime wedges.

Makes 5 cups.  Using the Weight Watcher Recipe Builder, each cup has 6 pts+.

Recipe from Martha Stewart Living.

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