Thai Chicken Salad Cups - Recipes | Pampered Chef Canada Site

Ingredients

• 3/4 cup (175 mL) instant long grain white rice, uncooked
• ½ cup (125 mL) hot water
• 1 egg
• 1/8 tsp (.5 mL) each salt and black pepper
• 6 oz (175 g) finely diced cooked chicken breast
• 1 small carrot, peeled
• 1 2-in. (5-cm) piece fresh gingerroot, peeled
• 1 1/2 in. (4-cm) piece seedless cucumber (2 oz/60 g)
• 1 garlic clove
• 1 tbsp (15 mL) white wine vinegar
• ¼ cup (50 mL) creamy peanut butter
• 1 tbsp (15 mL) reduced-sodium soy sauce
• ½ tsp (2 mL) sugar