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Chicken & Rice Salad with Peanut Sauce Recipe
Chicken & Rice Salad with Peanut Sauce Recipe photo by Taste of Home

Chicken & Rice Salad with Peanut Sauce Recipe

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It doesn't get much speedier when using cooked rice and chicken. Sprinkle with crushed red pepper flakes if you can take the extra heat. —Sherri Melotik, Oak Creek, Wisconsin
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 2 packages (8.8 ounces each) Minute® Ready to Serve White Rice
  • 2/3 cup Thai peanut sauce
  • 2 tablespoons canola oil
  • 2 tablespoons water
  • 1 package (16 ounces) coleslaw mix
  • 2 packages (6 ounces each) ready-to-use grilled chicken breast strips
  • 1/2 cup torn cilantro leaves
  • 1-1/2 cups dry roasted peanuts


  1. Prepare rice according to package directions; remove to a large bowl. Meanwhile, in a small bowl, whisk the peanut sauce, oil and water until blended; set aside.
  2. Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts; serve immediately. Yield: 6 servings.
Originally published as Chicken & Rice Salad with Peanut Sauce in Taste of Home August/September 2012, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 6, 2015

"Expensive ingredients. Would rather make with fresh chicken and rice but since the flavor was only okay, I would say next time I will order take out because that will be better/cheaper."

Reviewed Sep. 17, 2012

"Very good. I used broccoli slaw instead of coleslaw."

Reviewed Jul. 19, 2012

"Very fast and delicious. It reminds me somewhat of the Thai Crunch salad from California Pizza Kitchen."

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