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

Scottie’s Thai Curried Chicken & Rice Salad

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  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.