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
