---------- 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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