Asian Chicken and Brown Rice Salad

Vibrant and colorful, this healthy salad is perfect as a side or main dish. It’s also a great way to use leftover rice to create a light, yet filling meal.

PREP
30
Minutes
COOKING
15
Minutes
SERVES
6
People
CALORIES
260
Per Serving
PROTEIN
22
Grams

Ingredients

8 Sanderson Farms® Chicken Tenderloins, cut in half on the bias

2 Tablespoons olive oil, divided

½ teaspoon salt

¼ teaspoon black pepper

⅓ cup Asian sweet chili sauce

3 Tablespoons rice vinegar

1½ Tablespoons soy sauce

2 cups cooked brown rice

1½ cups broccoli florets

1 cup red pepper strips

1 cup coleslaw mix

2 teaspoons chopped mint

1 Tablespoon chopped green onions

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Directions

1. In a 12-in skillet, over medium heat, add 1 Tablespoon olive oil.

2. Season chicken with salt and black pepper.

3. Add chicken to skillet and cook for 6 minutes or until the internal temperature reaches 165°F. Turn heat off and set chicken aside.

4. In a large bowl, mix sweet chili sauce, rice vinegar, soy sauce, and 1 Tablespoon olive oil.

5. Add brown rice, broccoli, red pepper strips, coleslaw mix, mint, green onions and chicken. Mix and toss to evenly coat ingredients.

6. Chill and serve.

NUTRITION FACTS

Calories

260

Fat

6g

Saturated Fat

1g

Sodium

760mg

Carbohydrate

29g

Sugars

11g

Protein

22g