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!
1/3cupchopped 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.