Ingredients
-
2
-
3
-
3
-
1/4
-
1/2
-
1
-
1/4
-
4
-
4
-
-
-
-
-
-
Directions
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!, This was great! I cut the recipe in half and the first time I ate it, I regretted not making the whole batch I have already given out this recipe I made recipe#325781 for the peanut sauce The sauce has chilli oil and soy sauce in it, so I omitted those ingredients and doubled the water I think I may have saved a few calories and cut down on the sodium Reviewed for Pool Party 2010
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Season Chicken Breasts With Salt and Pepper. |
|
2
Done
|
Grill, Cool, and Cut Into Bite Size Pieces. |
|
3
Done
|
in Large Bowl Mix Cooled Rice, Chicken, Coleslaw Mix, Cilantro and Peanuts. |
|
4
Done
|
in Medium Bowl Whisk Together Thai Peanut Sauce, Vegetable Oil, Soy Sauce and Water. |
|
5
Done
|
Pour Dressing Over Salad and Toss. |
|
6
Done
|
Cover and Refrigerate at Least 4 Hours Before Serving. |
