Thaï Rice and Chicken Salad

Thaï Rice and Chicken Salad
  • 2 servings
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time


Add all
  • 1

    cooked chicken breast

  • 1

    small piece fresh ginger or 1 tsp. (5 mL) ground ginger

  • 1 cup
    (250 mL)

    commercial Thai rice

  • 4

    whole baby corn, drained

  • 1 tsp.
    (5 mL)

    soy sauce


Cube chicken breast and set aside.

Grate 1 Tbsp. (15 mL) ginger and set aside, or use 1 tsp. (5 mL) ground ginger.

In a bowl, combine rice with cubed chicken, ginger and baby corn.

Add soy sauce and toss.

Source: Metro

Wine and meal pairing

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Fruity and vibrant
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