SPICY THAI CHICKEN SALAD
 “Rice to the Rescue!” Recipe Contest Winner - Claudia Shepardson
Yield: Makes 6 servings.
Ingredients
• 1 6-ounce package precooked, grilled chicken strips, cut into 1/2-inch pieces
• 3 cups cooked rice
• 6 cups pre-cut coleslaw mix
• 1/4 cup chopped cilantro leaves
• 1 11 1/2-ounce bottle Thai Peanut Sauce
• 1/4 cup vegetable oil
• 1/4 cup water
• 3/4 cup coarsley chopped dry-roasted peanuts
Directions
In a large bowl, combine chicken strips, rice, coleslaw mix and cilantro.
In medium bowl, whisk together peanut sauce, oil and water; add to rice mixture and toss well.
Garnish with peanuts.
Nutrition Facts
Calories 470
Total Fat 24g
Cholesterol 24mg
Sodium 1376mg
Total Carbohydrate 44g
Dietary Fiber 5g
Protein 22g
USA Rice Federation (www.usarice.com)
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