Coconut Ginger Rice Chicken Salad

20 minutes
4 Servings
20 minutes
4 Servings
A Taste of Thai Coconut Ginger Rice livens up this light and refreshing salad.


  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon Fish Sauce
  • 1-7 oz box Coconut Ginger Rice*, prepared
  • 1 lb cooked boneless skinless chicken breast, cubed
  • 2 cups green seedless grapes, halved
  • 1 bunch scallions (green onions), sliced in rounds
  • 3 carrots, julienned
  • Optional: chopped cilantro
  • *Equally good with our Yellow Curry Rice.


  1. In saucepan, combine vinegar, sugar and Fish Sauce. Bring to a boil. Reduce to simmer and stir until sugar crystals are dissolved. Remove from heat.
  2. Add rice to vinegar mixture. Stir well. Cover and cool in refrigerator.
  3. Once rice mixture is cooled, add chicken, grapes, scallions, carrots and cilantro. Mix together well and serve.

In This Recipe

The classic Thai flavor of Coconut and Ginger combine in this delicious flavored rice. Great as a side or as an addition to salads.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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