Weeknight CookingWhat to CookChickenQuinoa & Other GrainsSaladsCondiments & Sauces

Skip the Salad and Drink this Dressing Straight

57 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

The star of this rice bowl isn't the shredded chicken or the assortment of raw vegetables, it's the fish sauce-spiked dressing.


Take a moment to imagine a table set with two grain bowls: Fresh, raw peas, radishes, and red cabbage are piled over a bed of forbidden rice, named for its dark purple tint, with a poached, shredded chicken breast tucked in. At their sides are two glasses of wine (presumably second servings, since this recipe is so simple that it encourages a glass while assembling the bowl) and an opaque, coconut milk-based dressing filled with bright and briny elements. In it is a clove of minced garlic, cilantro and mint, the zest and juice from an entire lime, a hearty dash of fish sauce, and just enough serrano to give a kick to the sweet coconut milk and a bit of added palm sugar.

While the grain bowls are exactly what you want for a weeknight dinner (a grown up-approved ratio of vegetables, protein, and carbohydrates), it's the dressing that gives this meal a unique, umami-packed punch. So pile chicken and vegetables over rice—the ingredients listed in the recipe pair well together, but this is a salad made for cleaning out your crisper drawer—but don't alter the dressing! We don't think it could get any better:



Forbidden Rice Salad with Thai Coconut-Lime Dressing

Serves 2

For the Thai coconut-lime dressing:

Juice of 1 lime (about 1/4 cup)
2 1/2 tablespoons fish sauce, preferably Red Boat
1/3 cup full-fat coconut milk
1 tablespoon palm sugar (or light brown sugar)
Zest of 1 lime (about 1 to 2 tablespoons)
2 tablespoons fresh lemongrass, finely chopped
1/2 serrano pepper, seeded and minced
1 garlic clove, minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint

For the salad bowl and toppings:

1 1/2 cups cooked forbidden black rice
10 ounces poached chicken breast, shredded
2 small Persian cucumbers, diced
4 large radishes, thinly sliced
1/2 cup red cabbage, shredded
1 medium carrot, peeled and shredded
1 cup snap peas, cut thinly on the bias
1/4 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh mint

Save (and print) the full recipe here.

What's a go-to dressing you love that tops the salad (pun intended)? Tell us in the comments below!

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win. Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.

Photos by Bobbi Lin

Tags: chicken salad, rice bowl