Fresh Thai Chicken and Rice Salad
Bursting with fresh, flavorful ingredients, this grab-n-go salad will make a reimbursable meal that students will love and is a creative way to utilize leftover rice!
This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro of Healthy School Recipes. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).
Serving Size1 salad
- 3¼ pounds brown long grain rice, parboiled, dry
- 3 ¼ quarts water
- 6 ¼ pounds chicken, diced, cooked
- 4 pounds coleslaw mix
- #10 can (106 ounces) pineapple tidbits packed in juice (do not drain)
- 2 cups cilantro, roughly chopped
- 2 cups scallion, cut on bias
- 2 ½ pounds peanut butter, smooth
- 2 ½ cups water
- 1 cup soy sauce, less sodium
- 1 cup brown sugar
- 1 cup lime juice
- ½ cup sesame oil, toasted
- ¼ cup sriracha
- 4 teaspoons ginger, ground
- 2 teaspoons garlic, granulated
- 1 teaspoon cayenne pepper
- Combine rice and water into a steamtable pan. Stir to combine. Cover tightly.
Oven Method: Cook in a 350 °F oven for 35 to 40 minutes.
Steamer Method: Cook in a steamer for 25 to 30 minutes.
CCP: Heat to 135 °F for at least 15 seconds.
- Remove from oven or steamer and let sit for 10 to 15 minutes.
- Cool properly. CCP: Cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.
- Combine chicken and 1 quart of peanut sauce (for 50 portions)
- Serve each salad with an additional 1 ounces of peanut sauce.
- Combine coleslaw mix, pineapple tidbits (with juice), cilantro, and scallions.
- Combine all ingredients until well mixed.
- Let the sauce sit at room temperature for 15 minutes before using it. It will be smoother and easier to work with.
- Place ½ cup (# 8 scoop) of rice in serving container. Top with 2 ounces of chicken and #6 scoop (2/3 cup) of coleslaw mixture.
- Serve with 1 ounce of peanut sauce to be drizzled over salad.
Recipe NotesOne Bowl Provides: 1 oz. eq. whole grain, ½ cup vegetable, ¼ cup fruit, 2 oz. eq. m/ma.
Peanut sauce yield: 10 cups for 50 servings.
Source: Samantha Cowens-Gasbarro, Healthy School Recipes
- Serving 1 salad
- Calories 430cal
- Total Fat 17g
- Saturated Fat 3.5g
- Cholesterol 35mg
- Sodium 330mg
- Carbohydrates 44g
- Dietary Fiber 4g
- Sugar 4g
- Protein 23g