Recipe - Thai Chicken Salad

3 cup Cooked rice; cooled
1 One half cup Shredded cooked chicken
1 cup Torn fresh spinach
1 md Red pepper; julienned
One half cup Sliced fresh mushrooms
One fourth cup Chopped salted peanuts
2 Green onions; cut or sliced up
1 tablespoon Chopped fresh mint*
1 tablespoon Chopped fresh cilantro
1/3 cup Hot water
3 tablespoon Rice vinegar
2 tablespoon Peanut butter
2 tablespoon Lowsodium soy sauce
1 tablespoon Dark sesame oil
1 Garlic clove; minced
1/8 teaspoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip