Chicken, Wild Rice, & Sweet Potato Salad

Anne Lauer, Hugo, MN
2015 wild rice recipe contest finalist

    1 large sweet potato, peeled and diced
    1 Gold’n Plump® Deli Fresh Rotisserie Chicken, Lemon Pepper
    Flavor, shredded
    2 cups cooked wild rice
    1 box (9 oz) frozen Green Giant® Steamers Sugar Snap Peas, prepared as directed on box, cooled
    1/2 cup chopped yellow pepper
    1/3 cup chopped pecans, toasted
    1/4 cup each minced: red onion and celery
    1/4 cup chopped fresh cilantro
    1 jalapeno pepper, seeded and very finely minced
    1/2 cup Sargento® Off the Block Fine Cut Shredded 4 Cheese Mexican

    Dressing (whisk together; chill):
    3 tbsp canola oil
    2 tbsp freshly squeezed lime juice
    1 tsp sugar
    1/2 tsp each: salt, ground cumin, and freshly ground black pepper

In small bowl, cover and microwave sweet potato on high until
tender; cool. In large bowl, combine chicken, wild rice, peas, yellow
pepper, pecans, onion, celery, cilantro, and jalapeno. Add dressing;
toss. Add sweet potato; toss gently. Garnish with shredded cheese.

6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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