Thai Chicken Salad

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice, cooled
 * 1 1/2 cups shredded cooked chicken
 * 1 cup torn fresh spinach
 * 1 medium-size red pepper, julienned
 * 1/2 cup sliced fresh mushrooms
 * 1/4 cup chopped unsalted peanuts
 * 2 green onions, sliced
 * 1 tablespoon chopped fresh mint*
 * 1 tablespoon chopped fresh cilantro
 * 1/3 cup hot water
 * 3 tablespoons rice vinegar
 * 2 tablespoons peanut butter
 * 2 tablespoons low-sodium soy sauce
 * 1 tablespoon dark sesame oil
 * 1 clove garlic, minced
 * 1/8 to 1/4 teaspoon ground red pepper**
 * chopped fresh cilantro for garnish
 * chopped unsalted peanuts for garnish
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Combine rice, chicken, spinach, red pepper, mushrooms, peanuts, green onions, mint and cilantro in large bowl.

Combine water, rice vinegar, peanut butter, soy sauce, sesame oil, garlic and ground red pepper in small bowl. Just before serving pour dressing over salad; toss. Garnish with cilantro and peanuts.