This recipe originally came from the USA Rice Council's "Rice Cafe" website. I made some slight changes. It is perfect with BBQ pork ribs or shrimp kebabs! Makes a large bowl and is even better on Day 2 or 3!

Ingredients

10 serv.

boneless skinless chicken breasts↗2
cooked long-grain rice↗3 cups
pre-cut coleslaw mix3 cups
chopped fresh cilantro leaves1⁄4 cup
coarsely chopped dry roasted peanuts↗1⁄2 cup
thai peanut sauce1 bottle
7 ounce
vegetable oil↗1⁄4 cup
soy sauce↗4 tablespoons
water↗4 tablespoons

Step-by-step instructions

1
Season chicken breasts with salt and pepper.
2
Grill, cool, and cut into bite size pieces.
3
In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
4
In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
5
Pour dressing over salad and toss.
6
Cover and refrigerate at least 4 hours before serving.

Source: food.com

Original recipe ↗

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