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Breaking Bread: Easy Thai Chicken Satay and Rice Salad

Feb 01, 2018 08:30AM ● Published by Jason Huddle

Breaking Bread: Easy Thai Chicken Satay and Rice Salad

Breaking Bread: Easy Thai Chicken Satay and Rice Salad

(Serves 4-6)




1/4 cup canned, unsweetened

coconut milk

1/4 cup creamy peanut butter

1 Tbsp. rice wine vinegar

1 Tbsp. soy sauce

2 tsp. red curry paste

1/8 tsp. ground cayenne pepper



1 cup Uncle Ben’s Flavor Infusions Roasted Chicken rice

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 Tbsp. chopped peanuts

2 Tbsp. chopped green onions

1-2 Tbsp. hot water



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


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