Crunchy Chicken and Rice Salad

• 1 1/2 cups brown rice
• 2 1/2 cups shredded or cubed cooked chicken (page 230; about 2 large breast halves)
• 3 green onions (white and green parts), thinly sliced
• 1/2 head green cabbage, cored and thinly sliced (8 cups)
• 1/4 cup chopped fresh cilantro
• Lime Jalapeno Dressing (recipe follows)
• 1 small carrot, thinly sliced
• 1/4 cup rice vinegar
• 1/3 cup fish sauce (nam pla)
• 1/2 cup freshly squeezed lime juice (about 3 limes)
• 2 tablespoons minced garlic (about 6 cloves)
• 4 jalapeno peppers, seeded and minced
• 1/4 cup sugar
• 1/2 teaspoon red pepper flakes
• (makes 1 1/4 cups)

1. Cook the rice according to package instructions.
2. Transfer the cooked rice to a large bowl and let it cool to room temperature.
3. Add the chicken, about three-quarters of the green onions, the cabbage, and the cilantro to the rice.
4. Pour the dressing over the mixture and toss until well coated.
5. Garnish with the carrots and the remaining green onions.
6. In a small bowl, whisk together the vinegar, fish sauce, lime juice, 1 tablespoon water, garlic, jalapenos, sugar, and red pepper flakes until the sugar has dissolved.
7. The salad will keep, covered, in the refrigerator for up to 1 day.

brown rice, chicken, green onions, green cabbage, fresh cilantro, carrot, rice vinegar, fish sauce, freshly squeezed lime juice, garlic, peppers, sugar, red pepper

Taken from www.epicurious.com/recipes/food/views/crunchy-chicken-and-rice-salad-387735 (may not work)