Thai Chicken Salad Cups


    Rice Cups
  • 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


  1. Preheat oven to 425°F (220°C). Place rice in Small Batter Bowl; pour hot water over rice and let stand 4-5 minutes until water is mostly absorbed. 

  2. Using Egg Separator, separate egg white into (2-cup/500-mL) Prep Bowl; reserve yolk for another use, if you’d like. Add egg white, salt and pepper to batter bowl with rice and mix well. 

  3. Spray wells of a Mini-Muffin Pan with nonstick cooking spray. Spoon ½ tbsp (7 mL) of rice into each well of pan. Gently press rice into pan with Mini-Tart Shaper. Bake 14-15 minutes or until lightly browned. 

  4. Meanwhile, place chicken in Classic Batter Bowl. Grate carrot with Microplane® Adjustable Coarse Grater to measure about 1/3 cup (75 mL); add to batter bowl.  

  5. Grate ginger with Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Cut cucumber into small chunks. Press garlic into Manual Food Processor with Garlic Press. Add vinegar, cucumber, peanut butter, soy sauce, ginger and sugar; process until mixture combines to form a sauce. 

  6. Add sauce to batter bowl with chicken mixture; mix until combined. 

  7. Remove pan from oven to Stackable Cooling Rack; cool 2-3 minutes. Remove rice cups from pan. Using a level Small Scoop, distribute chicken mixture evenly into cups.  


  • 24  servings of 1 appetizer 

Nutrients per serving:

 U.S. Nutrients per serving: Calories 45, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 4 g, Fiber 0 g, Protein 3 g

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