Spicy Thai Chicken Rice Salad
- Reviews 2
Ready In: 30 mins
Serves: 10
Yields: 8 cups
Ingredients
- 2 boneless skinless chicken breasts
- 3 cups cooked long-grain rice
- 3 cups pre-cut coleslaw mix
- 1⁄4 cup chopped fresh cilantro leaves
- 1⁄2 cup coarsely chopped dry roasted peanuts
- 1 (7 ounce) bottle thai peanut sauce
- 1⁄4 cup vegetable oil
- 4 tablespoons soy sauce
- 4 tablespoons water
Directions
- Season chicken breasts with salt and pepper.
- Grill, cool, and cut into bite size pieces.
- In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
- In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
- Pour dressing over salad and toss.
- Cover and refrigerate at least 4 hours before serving.
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