Brown Rice, Chicken, and Cilantro Salad

By LRay

Ingredients

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

Preparation

Step 1

Directions

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.