Recipe: Thai Chicken Salad (using rice)

THAI CHICKEN SALAD

FOR THE SALAD:
3 cups cooked rice, cooled
1 1/2 cups shredded cooked chicken
1 cup torn fresh spinach
1 medium red pepper, julienned
1/2 cup sliced fresh mushrooms
1/4 cup chopped salted peanuts
2 green onions, sliced
1 tbsp chopped fresh mint (or 1 tsp dried mint)
1 tbsp chopped fresh cilantro
FOR THE DRESSING:
1/3 cup hot water
3 tbsp rice vinegar
2 tbsp peanut butter
2 tbsp low-sodium soy sauce
1 tbsp dark sesame oil
1 garlic clove, minced
1/8 tsp ground red pepper (or 1 Thai pepper, minced)
FOR THE GARNISH:
chopped fresh cilantro
chopped unsalted peanuts

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.

Servings: 6
Source: USA Rice Council