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Thai Chicken and Brown Rice Salad

 Thai chicken and brown rice salad


1 cup medium grain brown rice

2 cups chopped cooked skinless chicken breast, trimmed of fat

100g snow peas, thinly sliced

1 small red apple, thinly sliced

1 Lebanese cucumber, chopped

2 green shallots, thinly sliced

1/2 cup chopped fresh coriander or mint

2 tbs sweet chilli sauce

1 tbs salt-reduced soy sauce

1 tbs lime juice



  1. Cook rice as directed on packet. Transfer to a large bowl. Cool.
  2. Stir in chicken, snow peas, apple, cucumber, shallots and coriander.
  3. To make dressing, whisk chilli sauce, soy sauce and lime juice in a small jug.
  4. Pour dressing over salad and toss gently to mix well.

Recipe can be prepared a day ahead. Keep salad refrigerated in a container until required.

Shortcut: To save time, substitute the brown rice with 450g packet 90 second microwave brown rice.

Nutrients Per Serve

Energy 991kJ
Total Fat 2.1g
Saturated Fat 0.5g
Monounsaturated Fat >0.5g
Polyunsaturated Fat >0.3g
Protein 19.5g
Carbohydrate 33.7g
Fibre >2.4mg
Sodium 288mg
Serves 4-6
Preparation Time 30 minutes
Cooking Time 30 minutes