“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!”
READY IN:
30mins
SERVES:
10
YIELD:
8 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  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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