SPICY THAI CHICKEN RICE SALAD
This recipe originally came from the USA Rice Council's "Rice Cafe" website. I made some slight changes. It is perfect with BBQ pork ribs or shrimp kebabs! Makes a large bowl and is even better on Day 2 or 3!
Provided by LisaCooks
Categories Asian
Time 30m
Yield 8 cups, 10 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken breasts with salt and pepper.
- Grill, cool, and cut into bite size pieces.
- In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
- In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
- Pour dressing over salad and toss.
- Cover and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 211.6, Fat 11.5, SaturatedFat 1.6, Cholesterol 13.7, Sodium 514.3, Carbohydrate 17.4, Fiber 1.6, Sugar 1.4, Protein 10.5
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