Servings: 4-6
Dressing:
1/4 cup canned, unsweetened coconut milk
1/4 cup creamy peanut butter
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 teaspoons red curry paste
1/8 teaspoon ground cayenne pepper
1-2 tablespoons hot water
Salad:
1 cup Uncle Ben’s Flavor Infusions Roasted Chicken
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 tablespoons chopped peanuts
2 tablespoons chopped green onions
To make 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 center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.
