Thai Chicken Salad


Thai Chicken Salad

1 cup long-grain brown rice
2 cups shredded/pulled rotisserie chicken
1/2 cup shredded carrot
1/3 cup sliced green onions
1/3 cup dry-roasted peanuts, divided
3 tablespoons coarsely chopped fresh cilantro, divided
1/2 teaspoon salt
2 tablespoons fresh lime juice
2 teaspoons canola oil
1 teaspoon dark sesame oil
2 garlic cloves, minced or put though garlic press

Cook rice according to package directions.  Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 tablespoons cilantro, and salt to rice; toss to combine. Combine juice and remaining ingredients in a small bowl; drizzle over rice mixture and toss to combine.  Sprinkle each serving with remaining peanuts and cilantro; serve with lime wedges.


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