---------- Recipe via Meal-Master (tm) v8.02

     Title: Thai Chicken Salad
Categories: Salads, Poultry, Main dish
     Yield: 6 servings

     3 c  Cooked rice; cooled
 1 1/2 c  Shredded cooked chicken
     1 c  Torn fresh spinach
     1 md Red pepper; julienned
   1/2 c  Sliced fresh mushrooms
   1/4 c  Chopped salted peanuts
     2    Green onions; sliced
     1 tb Chopped fresh mint*
     1 tb Chopped fresh cilantro
   1/3 c  Hot water
     3 tb Rice vinegar
     2 tb Peanut butter
     2 tb Low-sodium soy sauce
     1 tb Dark sesame oil
     1    Garlic clove; minced
   1/8 ts Ground red pepper**

----------------------------------GARNISH----------------------------------
          Chopped fresh cilantro
          Chopped unsalted peanuts

 Combine rice, chicken, spinach, red pepper, mushrooms, peanuts, green
 onions, mint and cilantro in large bowl.  Combine water, rice vinegar,
 peanut butter, soy sauce, sesame oil, garlic and ground red pepper in
 small bowl.  Just before serving pour dressing over salad; toss.  Garnish
 with cilantro and peanuts.

 *1 teaspoon dried mint may be substituted for fresh mint, if desired

 **1 Thai Pepper, minced, may be substituted, if desired

 Each serving provides:
 * 229 calories
 * 14.4 g. protein
 * 9.2 g. fat
 * 22.7 g. carbohydrate
 * 1.7 g. dietary fiber
 * 24 mg. cholesterol
 * 219 mg. sodium

 Source: The Many Nationalities of Rice
 Reprinted with permission from USA Rice Council
 Electronic format courtesy of Karen Mintzias

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