Thai Coconut Curry Chicken Salad

Something Extra
Summer 2015

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Cool off with recipes from our latest edition of Something Extra!


Thai Coconut Curry Chicken Salad

Thai Coconut Curry Chicken Salad
2 lbs. thin sliced Raley’s boneless, skinless chicken breasts
1 red bell pepper, stemmed, seeded and quartered
1 yellow bell pepper, stemmed, seeded and quartered
1 (10-oz.) package Raley’s Chefs’ Menu Thai Coconut Sauce
1/4 cup rice vinegar (unseasoned)
2 tbsp. olive oil
1 (12-oz.) package Chefs’ Menu Wild Rice Pilaf
Fresh lime juice, sea salt and crushed red pepper flakes to taste
1/2 cup sliced green onions
Snipped fresh cilantro (optional)

 Cook: 10 minutes  Chill: at least 1 hour  Serves: 4

 1. Cook chicken and peppers on a well-oiled grill over medium-high heat for a few minutes on each side or until pepper is nicely charred and chicken is cooked through. Remove from grill and let cool, then cut into bite-size pieces. 

2. Stir together sauce, vinegar and oil; remove 1/3 cup and place in a medium bowl with rice. Microwave rice for
1 minute, then stir and let cool. Add cooled chicken and peppers to separate bowl with remaining sauce mixture.

3. Season chicken mixture generously with lime juice, then add salt and pepper flakes to taste; cover and chill all for at least 1 hour. Stir green onions into rice mixture. Place equal amounts of rice onto 4 plates and top with chicken. Sprinkle with cilantro, if you like.

Nutritional Information:
Nutrition per serving: 562 calories, 53 g protein, 19 g total fat (7 g sat.),
40 g carbohydrate, 2 g fiber, 6 g sugar, 125 mg cholesterol, 584 mg sodium, 14 points


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