Thai Chicken Salad - 2

Recipe Ingredients

3 cups	480g / 16oz	Cooked rice - cooled
1 1/2 cups	93g / 3.3oz	Chicken - cooked, shredded
1 cup	237ml	Torn fresh spinach
1 cup	237ml	Red pepper - julienne (medium)
1/2 cup	118ml	Fresh mushrooms - sliced
1/4 cup	36g / 1.3oz	Salted peanuts - chopped
2		Green onions - sliced
1 tablespoon	15ml	Fresh mint* - chopped
1 tablespoon	15ml	Fresh cilantro - chopped
1/3 cup	78ml	Hot water
3 tablespoons	45ml	Rice vinegar
2 tablespoons	30ml	Peanut butter
2 tablespoons	30ml	Low-sodium soy sauce
1 tablespoon	15ml	Dark sesame oil
1		Garlic clove - minced
1/8 teaspoon	0.6ml	Ground red pepper**
		Garnish
1		Fresh cilantro - chopped
1		Unsalted peanuts - chopped

Recipe Instructions

Combine rice, chicken, spinach, red pepper, mushrooms, peanuts, green onions, mint and cilantro in large bowl.

Combine water, rice vinegar, peanut butter, soy sauce, sesame oil, garlic and ground red pepper in small bowl. Just before serving pour dressing over salad; toss.

Garnish with cilantro and peanuts.

*1 teaspoon dried mint may be substituted for fresh mint, if desired

**1 Thai Pepper, minced, may be substituted, if desired

Source:
"The Many Nationalities of Rice" USA Rice Council

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