Spicy Thai Chicken Rice Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
2 boneless skinless chicken breasts |
3 cups cooked long-grain rice |
3 cups pre-cut coleslaw mix |
1/4 cup chopped fresh cilantro leaves |
1/2 cup coarsely chopped dry roasted peanuts |
1 (7 ounce) bottle thai peanut sauce |
1/4 cup vegetable oil |
4 tablespoons soy sauce |
4 tablespoons water |
Directions:
1. Season chicken breasts with salt and pepper.
2. Grill, cool, and cut into bite size pieces.
3. In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
4. In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
5. Pour dressing over salad and toss.
6. Cover and refrigerate at least 4 hours before serving.
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