This works great as a dinner and makes for a resourceful lunch the next day! The best thing about a dish like this is that it always tastes even better the next day, after marinating in all those flavours overnight.


  • 1 cup brown rice
  • 2 cup shredded cooked chicken (I use a whole chicken, to get a mix of dark and white meat)
  • 0.33 cup chopped scallions
  • 0.25 cup dry-roasted peanuts
  • 1 tblsp chopped fresh coriander
  • 0.5 tsp salt
  • 2 tblsp fresh lime juice (keep a wedge for decoration, again to impress!)
  • 4 tsp peanut oil
  • 1 tsp dark sesame oil
  • 2 garlic cloves, finely chopped
  • 2 carrots


  • Cook the rice according to the package directions, omitting salt and fat. Transfer the rice to a large bowl and fluff with a fork. Cool. Add chicken, carrots, scallions, 2 tablespoons of peanuts, 2 teaspoons coriander, and salt to the rice; toss to combine.
  • Combine the juice and remaining ingredients in a small bowl. Drizzle the oil mixture over the rice mixture; toss to combine. Place 1 1/2 cups of salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons of the remaining peanuts and 1/4 teaspoon of the remaining coriander.