Wild Rice Thai Chicken Salad

    4 cups cooked wild rice
    2 cups cooked, shredded Gold'n Plump® Boneless Skinless Split Chicken Breast
    1 English cucumber, peeled, halved lengthwise and sliced
    1 cup minced green onions
    1 cup shredded carrots
    1/2 cup minced fresh cilantro
    leafy salad greens to line platter
    1/3 cup peanuts, coarsely chopped

    Dressing (whisk together):
    1/4 cup House of Tsang® Teriyaki™ Sauce
    1/4 cup each: honey mustard, fresh lime juice and smooth peanut butter
    1 tsp toasted sesame oil
    2 tsp hot sauce
    1/4 tsp salt, or to taste

In large bowl, combine salad ingredients except greens and peanuts. Add dressing; lightly toss. Line platter with greens, top with salad; garnish with peanuts.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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