Thai Salad with Whole Grain Brown Rice and Chicken Recipe -
Thai Salad with Whole Grain Brown Rice and Chicken Recipe
  • READY IN 1 hr

Thai Salad with Whole Grain Brown Rice and Chicken

Recipe by  

"Begin with Uncle Ben's® Rice and end up on a culinary trip to Thailand. Peanut sauce and spinach meet for an exotic plate of Thai salad with healthy whole grain brown rice and delicious basil seasoned chicken."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Cook the rice according to package directions, set aside and chill.
  2. Whisk the peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and poblano peppers in a small bowl, set aside.
  3. Cut the cucumbers in half lengthwise before cutting them into 1/2-inch slices.
  4. Combine the rice with cucumber, dressing, chicken, and onion. Cover and chill.
  5. Just before serving, toss the salad with the spinach and basil.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2011

This is delicious! This recipe makes a lot, so we are planning to take it for lunch for the next few days... taking the spinach/basil combo in a separate box from the rice and putting it together at lunch. I made this with tempeh instead of chicken, but I think tofu would be great too. I used brown basmati rice and Thai basil. The peanut sauce is marvelous. This would be even better if topped with shredded carrots and chopped peanuts. My only problem with this recipe is the order that the ingredients are listed - it would be better if they were listed in order of use. Thanks, Uncle Ben!

Most Helpful Critical Review
Oct 11, 2011

Boyfriend really liked this, I really didn't, I thought the dressing was WAY too overpowering.

Oct 31, 2011

I made this with quinoa instead of rice. My husband (who is normally pretty picky) took one bite and said "This is really good!". And it was. So delicious and refreshing! Next time I will use thai basil.

Oct 11, 2011

Serving this for dinner tonight. I just finished putting it all together and had to check it for "quality assurance". It is a wonderful combination of flavors. Very refreshing & would make a great salad during warm weather. When I serve it I will garnish with finely shredded carrot and chopped peanuts.

Oct 18, 2011

I removed the chicken and replaced it with grilled salmon (marinated 30 min w/ 1 part soy sauce and 1 part maple syrup) and added avocado. Awesome!! Our dinner guests raved and asked for the recipe.

Oct 11, 2011


Oct 17, 2011

This was delicious. I cooked the chicken ahead of time in the crock pot so it was shredded. It made a huge amount!

Oct 17, 2011

This is really good. I did add an extra 1/4 cup or so of peanut butter because the rice vinegar overpowered the other flavors and I was craving a peanut-flavored sauce. A little extra peanut butter and the "peanutty" flavor came right through.


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  • Calories
  • 644 kcal
  • 32%
  • Carbohydrates
  • 51.6 g
  • 17%
  • Cholesterol
  • 52 mg
  • 18%
  • Fat
  • 35.4 g
  • 55%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 689 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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