Serving of Fresh Thai Chicken and Rice Salad.

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).

  • Servings
    50
  • Serving Size
    1 salad

Ingredients

  • 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

Peanut Sauce

  • 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

Directions

  • 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. 

Peanut Sauce

  • 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.

Assembly 

  • 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 Notes

One 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

Nutrition Facts

  • 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