Spicy Thai Chicken Rice Salad

READY IN: 30mins
Recipe by LisaCooks

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!

Top Review by sbera007

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.

Ingredients Nutrition


  1. Season chicken breasts with salt and pepper.
  2. Grill, cool, and cut into bite size pieces.
  3. In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
  4. In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
  5. Pour dressing over salad and toss.
  6. Cover and refrigerate at least 4 hours before serving.

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