Spicy Thai Chicken Salad
“Rice to the Rescue!” Recipe Contest Winner - Claudia Shepardson
Yield: Makes 6 servings.
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
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.
Total Fat 24g
Total Carbohydrate 44g
Dietary Fiber 5g