Saucy Southwestern Salad

Anne Lauer, Hugo, MN
2011 wild rice recipe contest finalist

    2 cups cooked wild rice
    1 cup cooked quinoa, prepared as directed on pkg
    1 pkg (14 oz) Gold’n Plump® Extra Tender™ Chicken Breast
    Tenders, grilled, cut in bite-size pieces
    8 green onions, thinly sliced
    1 red pepper, chopped
    1/4 cup chopped fresh cilantro
    1 pkg (12 oz) frozen Green Giant® Valley Fresh Steamers® Niblets® Corn, prepared as directed on pkg, drained
    1 cup Sargento® Artisan Blends® Shredded Authentic Mexican Cheese

    Dressing (whisk together):
    1/2 cup Famous Dave's® BBQ Sauce, Rich & Sassy™
    1/2 cup sour cream

In large bowl, toss salad ingredients. Add dressing; toss.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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