Mexican Wild Rice Salad

Emily Falke, Santa Barbara, CA
2018 wild rice recipe contest finalist

    1 pkg (14 oz) Just BARE® Chicken Tenderloins
    1 tsp each: ground cumin, chili powder, and ground oregano
    2 tbsp canola oil
    ½ lb bacon, cooked and crumbled
    2 cups cooked wild rice
    1½ cups Crystal Farms® Finely Shredded Marble Jack Cheese
    1 bag (11 oz) frozen Green Giant® Honey Roasted Sweet Corn, prepared as directed on bag, cooled
    4 scallions, thinly sliced
    1 avocado, diced

    Dressing (blend in food processor):
    ¼ cup sour cream
    4 tsp mayonnaise
    1 canned chipotle chili pepper in adobo sauce
    2 tsp lime juice
    4 tsp chopped cilantro
    1 tsp minced garlic
    salt and pepper to taste

Sprinkle chicken with cumin, chili powder, and oregano. In large skillet, sauté chicken in oil until golden brown; cool. In large bowl, shred chicken and combine with remaining ingredients. Add dressing; toss. (Spring roll option: wrap ingredients equally in rice paper wrappers and use dressing for dipping.)

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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