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Thai Salad with Whole Grain Brown Rice and Chicken

Linda Wonderlander

For Dinner ( Chicken, Salads, Asian )


Published on

30 minutes to prepare and 30 minutes to cook

Serves 6


1 1/2 tablespoons grated ginger
2 cucumbers
1/3 cup vegetable oil
1 1/2 tablespoons sugar
1 1/2 tablespoons garlic, minced
1/2 cup red onion, finely chopped
6 ounces fresh spinach, cut into strips
3 cups cooked chicken, cut into 1/2-inch cubes
1/2 cup fresh basil, cut into strips
3/4 cup peanut butter
1/2 cup rice vinegar
1/2 poblano chile, seeded and chopped
1/3 cup lite soy sauce
1 1/2 cups Natural Whole Grain Brown Rice (uncooked)


1-Cook the rice according to package directions, set aside and chill.
2-Whisk the peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and poblano peppers in a small bowl, set aside.
3-Cut the cucumbers in half lengthwise before cutting them into 1/2-inch slices.
4-Combine the rice with cucumber, dressing, chicken, and onion. Cover and chill.
5-Just before serving, toss the salad with the spinach and basil.


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