Wild Bangkok Chicken Salad

    4 cups cooked wild rice
    2 cups cooked, shredded Gold'n Plump® Boneless/Skinless Split Chicken Breast
    1 cup minced green onions
    1 cup shredded fresh carrots
    1 pkg (10 oz) Green Giant® Frozen Sweet Peas, prepared as directed on pkg, drained and cooled
    1/2 cup minced fresh cilantro
    1/2 cup toasted chopped pecans
    1 cup HOUSE OF TSANG® Bangkok Padang™ Peanut Sauce
    salt and pepper, to taste

In large bowl, toss all ingredients. Serve immediately.

8 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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