Spicy Summer Chicken Salad
- Ethnicity: American
- Base: Other
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 6
California Rice Recipe prepared by John Hasbrook on PBS affiliate KVIE - Channel 6
Ingredients:
| Amount | Ingredient |
|---|---|
| 6 oz | chicken |
| 1 c | uncooked California Calmati rice |
| 6 c | pre-cut coleslaw mix |
| 1/4 c | fresh cilantro, chopped |
| 9 oz | spicy peanut sauce |
| 1/4 c | California olive oil |
| 1/4 c | California white wine or water |
| 3/4 c | coarsely chopped dry roasted peanuts |
Directions:
1| Cut chicken into strips.
2| Marinate chicken strips in lemon juice, California olive oil and garlic for one hour.
3| Place Calmati rice in rice cooker and fill to appropriate water line. Begin cooking.
4| Grill chicken strips until cooked. Then, cut strips into smaller, bite-sized pieces.
5| In a large bowl, combine chicken strips, cooked rice, coleslaw mix and cilantro.
6| In a medium bowl, whisk together peanut sauce, California olive oil and wine or water.
7| Combine all ingredients in large bowl and toss well.
8| Garnish with peanuts.