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Chicken & Rice Salad with Peanut Sauce

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


  • 2 packages (8.8 ounces each) ready-to-serve long grain 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


  • 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.
  • Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts; serve immediately.
Nutrition Facts
2 cups: 581 calories, 32g fat (4g saturated fat), 34mg cholesterol, 868mg sodium, 48g carbohydrate (11g sugars, 5g fiber), 30g protein.

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Average Rating:
  • AmyE007
    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.

  • lesparker
    Oct 10, 2012

    No comment left

  • kghsullivan
    Sep 17, 2012

    Very good. I used broccoli slaw instead of coleslaw.

  • hpremerlani
    Jul 19, 2012

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