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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