Let’s Do Lunch: Bok Choy Brown Rice Salad with Orange Sesame Dressing

INGREDIENTS

4 cups

brown rice, cooked and cooled

1 1/2 cups

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cooked shredded chicken

1 1/2 cups

shredded carrot*

baby bok choy, rinsed, trimmed, and thinly sliced

1/2 cup

frozen peas, thawed

1/4 cup

minced fresh cilantro

scallions, chopped

1 tbsp

sesame seeds (white or black)

3 cloves

garlic, minced or pressed

1 tbsp

freshly squeezed orange juice

1 tsp

orange zest

2 tbsp

rice vinegar

1 1/2 tbsp

soy sauce

1 1/2 tbsp

sesame oil

1 tbsp

honey

Salt and pepper,

1/4 cup

canola oil