Name: Recipe "Sesame Ginger Rice Salad"
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 2 tbsp avocado oil or olive oil; 2 tbsp lite soy sauce or Tamari; 2 tbsp fresh lime juice; 2 tsp pure maple syrup; 1 tsp sesame oil; 2 cloves garlic (minced); 1 tsp ginger (freshly grated); crushed red pepper flakes; 2 cup cooked brown rice; 1 cup chicken (shredded rotisserie or chopped cooked); 1 cup broccoli florets; 10 spears asparagus spears (cut into 1/2-inch pieces); 1 cup English cucumbers (chopped); 1 large avocado (chopped); 3 green onions green onions (sliced); 0.333 cup cilantro (chopped); 2 tbsp sesame seeds; 0.333 cup peanuts or cashews (chopped, for garnish, optional)

Lunch pairs well with Sushi Salad and Asian Quinoa Salad too.

Why This Sesame Ginger Rice Salad Works for Me

I love a salad that feels like a full meal, and this one delivers. The combination of brown rice, tender chicken, blanched broccoli and asparagus, creamy avocado, and crunchy cucumbers is incredibly satisfying. The sesame ginger dressing ties everything together with a bright, savory punch. It’s become my go-to for busy weeknights and potlucks alike.

3 Reasons This Rice Salad Recipe Stands Out

The dressing uses fresh ginger and garlic, so it’s zesty and aromatic without being heavy
Blanching the broccoli and asparagus keeps them crisp-tender and vibrant green
It’s a complete meal in one bowl, protein, grains, and vegetables all in one

Key Ingredients for the Best Sesame Ginger Dressing

Fresh ginger – Use a microplane to grate it; bottled paste won’t give the same bright kick
Lite soy sauce or tamari – Low-sodium keeps the dressing from being too salty; tamari makes it gluten-free
Avocado oil – Its neutral flavor lets the sesame and ginger shine, but olive oil works too

Kitchen Tools for an Easy Rice Salad

Large pot for blanching vegetables
Bowl of ice water for shocking
Microplane for grating ginger and garlic
Large mixing bowl for combining everything

Tips for Making This Chicken Rice Salad Perfectly

To keep the veggies bright and crunchy, blanch them in salted boiling water for exactly 2 minutes, then plunge them into ice water. This stops the cooking and locks in color. For the dressing, whisk the ingredients together thoroughly so the sesame oil and maple syrup emulsify. If you’re meal-prepping, store the dressing separately and add it just before serving to keep the salad from getting soggy. And if you want a shortcut, use pre-cooked frozen brown rice, just microwave it and let it cool slightly before mixing.

Meal Prep Tips for This Brown Rice Salad

This salad is ideal for meal prep because the flavors meld and deepen overnight. Cook extra rice at the start of the week, blanch the broccoli and asparagus, and store everything in separate containers. When you’re ready to eat, combine a portion of rice, chicken, veggies, avocado, and dressing. I like to prep four servings at once for easy lunches, just leave the avocado out until serving to keep it from browning, and toss it with a little lime juice first.

Easy Variations for a Vegetarian Rice Salad or More

To make this a vegetarian rice salad, simply skip the chicken and add shelled edamame or cubed tofu for protein. You can also swap in other vegetables: bell peppers, snap peas, or shredded carrots all work well. For extra greens, toss in a handful of baby spinach or arugula. If you’re not a fan of cilantro, fresh mint or basil makes a nice alternative. And if you like heat, drizzle sriracha over the finished salad.

What to Serve with This Hearty Rice Salad

This salad is a meal on its own, but it pairs beautifully with grilled shrimp skewers or a simple miso soup for a fuller spread. For a crunchier topping, add extra sesame seeds or crushed wasabi peas instead of peanuts. If you’re serving it at a barbecue, it works as a hearty side alongside grilled chicken or teriyaki salmon.

How to Store Leftover Sesame Ginger Rice Salad

This salad keeps well in an airtight container in the fridge for up to 4 days. If you plan to eat it over several days, store the dressing separately, it will stay fresh in the fridge for up to a week. When ready to serve, just toss the salad with the dressing and garnish with nuts.

Sesame Ginger Rice Salad FAQs

Can I use white rice instead of brown?

Yes, any cooked rice works, white, jasmine, basmati, or even wild rice. Just keep in mind that brown rice has a chewier texture and more fiber, which many people prefer in a hearty salad.

How do I blanch vegetables if I don’t have ice water?

You can run the blanched veggies under cold tap water for a minute to stop the cooking, then drain and pat dry. The quick temperature drop preserves their color and crunch nearly as well as an ice bath.

Is this salad gluten-free?

It can be. Use tamari instead of soy sauce, and check that your rice is labeled gluten-free. All the other ingredients are naturally gluten-free.

Can I make the dressing ahead of time?

Absolutely. The dressing keeps for up to a week in the fridge. Just give it a good whisk before using, as the oil and other ingredients may separate.

Recipe

Sesame Ginger Rice Salad

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!

easyDairy-Free

15 min

Prep Time

2 min

Cook Time

17 min

Total Time

Servings

Lunch

Course

Asian

Cuisine

780 kcal

Calories

Ingredients

Servings

2 tbsp avocado oil or olive oil
2 tbsp lite soy sauce or Tamari
2 tbsp fresh lime juice
2 tsp pure maple syrup
1 tsp sesame oil
2 cloves garlic, minced
1 tsp ginger, freshly grated
crushed red pepper flakes
2 cup cooked brown rice

1 cup chicken, shredded rotisserie or chopped cooked
1 cup broccoli florets
10 spears asparagus spears, cut into 1/2-inch pieces
1 cup English cucumbers, chopped
1 large avocado, chopped
3 green onions green onions, sliced
0.333 cup cilantro, chopped
2 tbsp sesame seeds
0.333 cup peanuts or cashews, chopped, for garnish, optional

Instructions

1
To make the dressing, combine the oil, soy sauce, lime juice, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes. Whisk well and set aside.
2
In a large bowl, combine the rice and chicken.
3
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.

4
Add the broccoli, asparagus, cucumbers, avocado, green onion, and cilantro to the rice and chicken. Stir to combine.
5
Drizzle with dressing and add the sesame seeds. Stir until well combined. Garnish with peanuts or cashews, if desired. Serve.

Nutrition (per serving)

780kcal

Calorie breakdown

Protein16%124 kcal

Fat29%233 kcal

Carbohydrates55%438 kcal

How this was calculated — 15 of 18 ingredients matched

avocado oil or olive oilOil, oat265 kcal

lite soy sauce or TamariSoy sauce made from soy (tamari)18 kcal

fresh lime juiceLime juice, raw8 kcal

pure maple syrupSyrup, Cane27 kcal

sesame oilOil, sesame, salad or cooking44 kcal

garlicGarlic, raw15 kcal

gingerGinger root, raw4 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

cooked brown riceRice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program)1762 kcal

chickenChicken, ground, raw343 kcal

broccoli floretsBroccoli, raw77 kcal

English cucumbersCucumber, peeled, raw24 kcal

cilantroCoriander (cilantro) leaves, raw18 kcal

sesame seedsSeeds, sesame butter, tahini, from raw and stone ground kernels171 kcal

peanuts or cashewsPeanut flour, low fat342 kcal

Serving size ≈ 378 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Boiled, dairy-free, spicy

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