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Grilled chicken and brown rice salad with snow peas and cashew nuts

Grilled Chicken Skewers with Snow Pea Rice Salad

Juicy grilled chicken skewers served with a brown rice and snow pea salad.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Author Gerry Speirs


For the Dressing

  • 1/4 cup orange juice
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1/2 tablespoon minced garlic
  • 1/4 teaspoon kosher salt
  • Pinch of red pepper flakes
  • Pinch of dried ginger
  • 2 tablespoons sesame oil
  • 1/3 cup olive oil

For The Salad

  • 4 cups cooked brown rice
  • 1/4 cup diced pineapple canned is okay
  • 1/2 cup thinly sliced green onion
  • 1/2 cup chopped toasted cashew nuts
  • 1/2 cup water chestnuts
  • 1/2 cup chopped cilantro
  • 2 cups snow peas with ends trimmed
  • 2 large skinless chicken breasts
  • Salt and black pepper


  • Place the orange juice, honey, cider vinegar, garlic, salt, red pepper flakes, sesame oil and ginger in a bowl and whisk until well combined.
  • Add the olive oil in a steady stream while whisking. Set aside.
  • In another large bowl, combine the cooked rice, pineapple, green onion, cashew nuts, water chestnuts, cilantro and snow peas.
  • Add 1/2 cup of the dressing to the rice and toss well.
  • Slice the chicken into thin strips and attach to wooden skewers.
  • Season the chicken with salt and pepper.
  • Preheat the grill to high and place the chicken directly on the heat.
  • Cook for about 5 minutes and then turn over to cook for a further 5-7 minutes.
  • Once the chicken is fully cooked, use a pastry brush and any leftover dressing to coat the chicken.
  • Serve at once with the rice salad.