Thai Chicken Salad
| Yield: | 6 Servings |
| Categories: | Salads, Poultry, Main Dishes |
| 3 | c | Cooked rice; cooled |
| 1 1/2 | c | Shredded cooked chicken |
| 1 | c | Torn fresh spinach |
| 1 | md | Red pepper; julienned |
| 1/2 | c | Sliced fresh mushrooms |
| 1/4 | c | Chopped salted peanuts |
| 2 | Green onions; sliced | |
| 1 | tb | Chopped fresh mint* |
| 1 | tb | Chopped fresh cilantro |
| 1/3 | c | Hot water |
| 3 | tb | Rice vinegar |
| 2 | tb | Peanut butter |
| 2 | tb | Low-sodium soy sauce |
| 1 | tb | Dark sesame oil |
| 1 | Garlic clove; minced | |
| 1/8 | ts | Ground red pepper** |
| GARNISH | ||
| Chopped fresh cilantro | ||
| Chopped unsalted peanuts |
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