Asian Chicken and Brown Rice Salad

Prep Time: 30 minutes

Cooking Time: 15 minutes

Servings: 6

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.


  • 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

Nutritional Information (PER SERVING)

Calories: 260
Fat: 6g
Saturated Fat: 1g
Sodium: 760mg
Carbohydrate: 29g
Sugars: 11g
Protein: 22g


  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, cole slaw mix, mint, green onions and chicken. Mix and toss to evenly coat ingredients.
  6. Chill and serve.