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Scottie's Thai Curried Chicken & Rice Salad

  1. Youneed to make 3 cups of cooked rice and 1 1/2 lbs of cooked chicken, pulled fromthe bones.

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  1. Spray9 x 13 baking dish with non stick coating.

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  1. Ina large bowl combine:
    1. 1 1/2 lbs pulled chicken
    2. 3cups cooked rice (cooled)
    3. 1/4cup diced green bell peppers
    4. 1/4cup diced red bell peppers
    5. 1/4cup chopped green onions
    6. 1/4cup raisins (golden or regular)

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  1. Inanother medium bowl combine dressing:
    1. 1/4cup red wine vinegar
    2. 2tablespoons sugar
    3. 1tablespoon Dijonmustard
    4. 1teaspoon chopped garlic (diced in jar is fine)
    5. 1teaspoon minced fresh ginger
    6. 1teaspoon curry powder
    7. 1/2teaspoon kosher salt (optional)
    8. 1/4teaspoon black pepper
    9. Mixingredients together then slowly whisk in 1/4 cup olive oil.

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  1. Pourdressing over chicken mixture and stir to coat all ingredients

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  1. Pourinto prepared baking dish.

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  1. Topwith 1 cup shredded Cheddar cheese.

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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 ismelted.

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