Easy Thai Chicken Satay and Rice Salad

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Servings: 4-6

 

Dressing:

1/4       cup canned, unsweetened coconut milk

1/4       cup creamy peanut butter

1          tablespoon rice wine vinegar

1          tablespoon soy sauce

2          teaspoons red curry paste

1/8       teaspoon ground cayenne pepper

1-2       tablespoons hot water
Salad:

1          cup Uncle Ben’s Flavor Infusions Roasted Chicken

1 1/2    cups shredded rotisserie chicken

1          cup shredded carrots

1          cup sliced pea pods

1          cup sliced red pepper

1          avocado, pitted and sliced

4-6       red radishes, thinly sliced

2          tablespoons chopped peanuts

2          tablespoons chopped green onions

 

To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.

 

Cook rice according to package instructions. Makes about 3 1/2 cups.

 

In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

 

 

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