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4.70 from 30 votes

Sesame Ginger Rice Salad

Recipe from Two Peas and Their Pod

Hearty rice salad made with chicken, broccoli, asparagus, cucumber, avocado, cilantro, green onion, and a simple sesame ginger dressing. This salad is easy to make and the flavors are incredible. Enjoy for lunch or dinner!
Prep Time15 minutes
Cook Time2 minutes
Total Time17 minutes
Course: Main Course, Salad
Cuisine: Asian
Keyword: chicken, rice, salad
Servings: 4
Calories: 375kcal


For the Dressing:

  • 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

For the Salad:

  • 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


  • To make the dressing, combine the oil, soy sauce, lime juice, maple syrup, sesame oil, ginger, and crushed red pepper flakes. Whisk well and set aside.
  • In a large bowl, combine the rice and chicken.
  • Bring a large pot of salted water to a boil and prepare a large bowl of ice water nearby. Drop the broccoli and asparagus into the boiling water and blanch for 2 minutes or until veggies are tender but still bright green. Transfer to the bowl of ice water for 1 minute, then drain. Place the vegetables on a clean kitchen towel to dry.
  • Add the broccoli, asparagus, cucumbers, avocado, green onion, and cilantro to the rice and chicken. Stir to combine.
  • Drizzle with dressing and add the sesame seeds. Stir until well combined. Garnish with peanuts or cashews, if desired. Serve.


For a vegetarian salad, you can leave out the chicken. You can add in edamame, tofu, or extra veggies, if desired. Store in the refrigerator for up to 3 days.


Calories: 375kcal | Carbohydrates: 36g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 31mg | Sodium: 638mg | Potassium: 704mg | Fiber: 8g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 33mg | Calcium: 98mg | Iron: 3mg