Warm Wild Rice & Chicken Banh Mi Salad

Lisa Keys, Kennett Square, PA
2020 wild rice recipe contest finalist

    1 lb Just BARE® Boneless Skinless Chicken Breast Fillets, cut into bite-size pieces
    1 clove garlic, grated
    canola cooking spray
    2 cups cooked wild rice
    1 English cucumber, halved lengthwise, cut into ¼" half-moon slices (24 pieces)
    ¼ cup each, chopped: fresh cilantro and fresh mint
    4 green onions, thinly sliced diagonally
    ½ red bell pepper, thinly sliced
    ¼ cup dry roasted peanuts, chopped, garnish
    Dressing (whisk together):
    ¼ cup fresh lime juice
    2 tbsp canola oil
    1 tbsp dark brown sugar
    2 tsp fish sauce or soy sauce
    1 tsp chili garlic sauce

In large bowl, toss chicken with garlic and 2 tbsp dressing; marinate 15 minutes. Spray large skillet. Add chicken and marinade; cook through. In large bowl, combine chicken and remaining ingredients with remaining dressing; toss. Garnish.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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