RCI-MT.004.0764.001
Spicy Thai Chicken Salad
Makes 6 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- x 6-ounce package precooked1 unitgrilled chicken strips, cut into ½-inch pieces
- 3 cups
- pre-cut coleslaw mix6 cups
- ¼ cup
- x 11½-ounce bottle Thai peanut sauce1 unit
- ¼ cup
- ¼ cup
- coarsley chopped dry-roasted peanuts¾ cup
Method
1
Whisk together the Thai peanut sauce, vegetable oil, and water in a small bowl until smooth and well combined. Set aside the dressing.
2
Place the cooked rice in a large mixing bowl and break up any clumps with a fork or spoon to separate the grains.
3
Add the pre-cut coleslaw mix and grilled chicken pieces to the bowl with the rice.
4
Pour the peanut sauce dressing over the rice, chicken, and coleslaw mixture and toss thoroughly until all components are evenly coated.
5
Divide the salad among four serving bowls or plates.
6
Top each serving with the chopped cilantro and dry-roasted peanuts, distributing them evenly. Serve immediately while the rice is still warm.