Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (185 g) uncooked brown rice + 2 cups (480 ml) water + 1/2 tsp kosher salt
- 3 cups (about 450 g) shredded cooked chicken
- 4 cups (280 g) shredded green cabbage
- 2 cups (140 g) shredded purple cabbage
- 1 1/2 cups (150 g) shredded carrots
- 1 cup (150 g) thin-sliced cucumber
- 1/2 cup (15 g) chopped cilantro
- 1/3 cup (80 g) creamy natural peanut butter
- 1/4 cup (60 g) plain Greek yogurt
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp grated fresh ginger
- 1 small garlic clove, finely grated
- 3–5 tbsp (45–75 ml) warm water (to thin)
- 1/4 cup (35 g) chopped roasted peanuts + lime wedges (optional)
Do This
- 1. Cook brown rice: simmer 1 cup rice with 2 cups water and 1/2 tsp salt, covered, 25 minutes; rest 5 minutes.
- 2. Whisk dressing: peanut butter, yogurt, lime juice, soy sauce, honey, sesame oil, ginger, garlic; thin with 3–5 tbsp warm water.
- 3. Prep salad: shred cabbages, carrots; slice cucumber; chop cilantro.
- 4. Combine: toss chicken + veggies + cilantro with most of the dressing.
- 5. Taste and adjust: add more lime for brightness, honey for sweetness, or water to loosen.
- 6. Top: sprinkle chopped peanuts (and extra cilantro if you like).
- 7. Serve: over warm brown rice or as a big platter salad with lime wedges.
Why You’ll Love This Recipe
- Big flavor, lighter feel: a creamy peanut-lime dressing made lighter with Greek yogurt.
- Crunch for days: cabbage, carrots, and cucumber stay crisp and satisfying.
- Weeknight-friendly: use rotisserie or leftover chicken, and dinner comes together fast.
- Flexible serving: pile it on brown rice for a hearty bowl, or serve it as a vibrant salad platter.
Grocery List
- Produce: green cabbage, purple cabbage, carrots, cucumber, cilantro, limes, fresh ginger, garlic
- Dairy: plain Greek yogurt
- Pantry: brown rice, creamy natural peanut butter, low-sodium soy sauce, honey, toasted sesame oil, roasted peanuts, kosher salt, black pepper, crushed red pepper flakes or sriracha (optional)
Full Ingredients
For the Brown Rice (optional but recommended)
- 1 cup (185 g) uncooked brown rice, rinsed
- 2 cups (480 ml) water
- 1/2 teaspoon kosher salt
For the Chicken
- 3 cups (about 450 g) shredded cooked chicken (rotisserie chicken works great)
For the Crunchy Salad
- 4 cups (about 280 g) shredded green cabbage
- 2 cups (about 140 g) shredded purple cabbage
- 1 1/2 cups (about 150 g) shredded carrots
- 1 cup (about 150 g) thin-sliced cucumber (half-moons or matchsticks)
- 1/2 cup (about 15 g) chopped fresh cilantro leaves and tender stems
For the Lighter Peanut-Lime Dressing
- 1/3 cup (80 g) creamy natural peanut butter
- 1/4 cup (60 g) plain Greek yogurt
- 3 tablespoons (45 ml) fresh lime juice (about 2 limes)
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) toasted sesame oil
- 1 teaspoon finely grated fresh ginger
- 1 small garlic clove, finely grated (about 1/2 teaspoon)
- 3 to 5 tablespoons (45 to 75 ml) warm water, to thin to a pourable consistency
- 1/4 teaspoon crushed red pepper flakes or 1 teaspoon sriracha (optional)
- 1/8 teaspoon freshly ground black pepper
For Serving & Topping
- 1/4 cup (35 g) chopped roasted peanuts
- Lime wedges (optional)
- Extra chopped cilantro (optional)
Step-by-Step Instructions
Step 1: Cook the brown rice
Rinse 1 cup (185 g) brown rice under cool water until the water runs mostly clear. Add the rice to a medium saucepan with 2 cups (480 ml) water and 1/2 teaspoon kosher salt.
Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Cover with a tight-fitting lid and simmer for 25 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Step 2: Make the lighter peanut-lime dressing
In a medium bowl, whisk together 1/3 cup peanut butter, 1/4 cup Greek yogurt, 3 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon toasted sesame oil, 1 teaspoon grated ginger, and 1 grated garlic clove.
Whisk in 3 tablespoons warm water to start, then add more (up to 5 tablespoons total) until the dressing is creamy and easily tosses with the salad. If you like heat, whisk in 1/4 teaspoon red pepper flakes or 1 teaspoon sriracha. Finish with 1/8 teaspoon black pepper.
Step 3: Prep the crunchy vegetables and herbs
While the rice cooks, shred the green cabbage and purple cabbage, shred the carrots, thinly slice the cucumber, and chop the cilantro.
Tip for easy shredding: slice cabbage into thin ribbons with a sharp knife, or use the shredding disc on a food processor. For carrots, a box grater works perfectly.
Step 4: Combine chicken and vegetables
In a large mixing bowl, add 3 cups shredded cooked chicken, the shredded cabbages, carrots, cucumber, and cilantro. Toss gently to distribute everything evenly so you get a little of each ingredient in every bite.
Step 5: Dress the salad (lightly, then adjust)
Pour about 2/3 of the dressing over the salad and toss well. Add more dressing as needed until everything is lightly coated (you may not need every last bit, depending on how juicy your cabbage is and how “saucy” you like it).
Taste and adjust: add an extra squeeze of lime for brightness, a drizzle of honey for sweetness, or a tablespoon of warm water if you want it looser and more drizzle-friendly.
Step 6: Finish with peanuts and serve
Transfer the salad to a large platter or serve in bowls. Sprinkle with 1/4 cup chopped roasted peanuts and (optional) extra cilantro.
Serve as a big salad platter with lime wedges, or build bowls with about 1/2 cup cooked brown rice per serving and pile the peanut chicken salad on top.
Pro Tips
- Warm water is the secret: peanut butter loosens up quickly with warm water, making a smooth, glossy dressing without extra oil.
- Cut cabbage thin: very thin shreds absorb dressing better and are more pleasant to eat.
- Keep it crunchy for meal prep: store dressing separately and toss right before serving.
- Balance to taste: if it’s too tangy, add honey; too thick, add water; too salty, add more lime juice and a splash of water.
- Make it extra fresh: add lime zest (about 1 teaspoon) right before serving for a brighter aroma.
Variations
- Spicy Thai-inspired: add 1 tablespoon chili crisp or 1–2 teaspoons sambal oelek to the dressing and top with sliced jalapeño.
- Vegetarian: swap chicken for 14 oz (400 g) extra-firm tofu, pressed and pan-seared until golden, then cut into bite-size pieces.
- Extra veg and crunch: add 1 red bell pepper (thinly sliced) or 1 cup sugar snap peas (thinly sliced), plus a handful of bean sprouts.
Storage & Make-Ahead
Store the salad and dressing separately for best texture. Refrigerate the undressed salad in an airtight container for up to 3 days. Store the dressing in a sealed jar for up to 5 days; it will thicken as it chills, so whisk in 1–2 tablespoons warm water before using. Cooked brown rice keeps well in the fridge for up to 5 days. For packed lunches, layer rice on the bottom, salad on top, and keep dressing in a small container to toss right before eating.
Nutrition (per serving)
Approximate, calculated per serving when served with 1/2 cup cooked brown rice and using all dressing: 520 calories, protein 38 g, carbohydrates 45 g, fat 22 g, fiber 7 g, sodium 850 mg.
