Scottie’s Thai Curried Chicken & Rice Salad - ABC 33/40 - Birmingham News, Weather, Sports

Scottie’s Thai Curried Chicken & Rice Salad

1. You need to make 3 cups of cooked rice and 1 ½ lbs of cooked chicken, pulled from the bones.

1. Spray 9 x 13 baking dish with non stick coating.

1. In a large bowl combine:
   1. 1 ½ lbs pulled chicken
   2. 3 cups cooked rice (cooled)
   3. ¼ cup diced green bell peppers
   4. ¼ cup diced red bell peppers
   5. ¼ cup chopped green onions
   6. ¼ cup raisins (golden or regular)

1. In another medium bowl combine dressing:
   1. ¼ cup red wine vinegar
   2. 2 tablespoons sugar
   3. 1 tablespoon Dijon mustard
   4. 1 teaspoon chopped garlic (diced in jar is fine)
   5. 1 teaspoon minced fresh ginger
   6. 1 teaspoon curry powder
   7. ½ teaspoon kosher salt (optional)
   8. ¼ teaspoon black pepper
   9. Mix ingredients together then slowly whisk in ¼ cup olive oil.

1. Pour dressing over chicken mixture and stir to coat all ingredients

1. Pour into prepared baking dish.

1. Top with 1 cup shredded Cheddar cheese.

Cooking Instructions:  COLD:  Stir in cheddar cheese and serve as a cold salad or if served HOT:  Preheat oven to 350F.  Place pan on baking sheet.  Bake 25 minutes or until hot and cheese is melted.