Spicy Thai Chicken Salad
Cooking Instructions:
- 3 cups cooked Lundberg® Jubilee® Rice or Wehani® Rice
- 1 (6 oz.) package precooked, grilled chicken strips, cut into 1/2 inch pieces
- 6 cups pre-cut coleslaw mix
- 1/4 cup chopped cilantro leaves
- 1 (11.5 oz.) bottle Thai peanut sauce
- 1/4 cup vegetable oil
- 1/4 cup water
- 3/4 cup coarsley chopped dry-roasted peanuts
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. Makes 6 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer