Season chicken breasts with salt and pepper.

Grill chicken breasts until cooked through.

Allow chicken to cool.

Cut the cooled chicken into bite-sized pieces.

Cook long-grain rice according to package directions and let cool.

In a large bowl, combine cooled rice, grilled chicken, coleslaw mix, chopped cilantro, and peanuts.

In a medium bowl, whisk together Thai peanut sauce, vegetable oil, soy sauce, and water.

Pour the dressing over the salad.

Toss the salad to ensure all ingredients are evenly coated with the dressing.

Cover the salad.

Refrigerate for at least 4 hours before serving to allow flavors to meld.