Wild Bangkok Chicken Salad

4 cups cooked wild rice
2 cups cooked, shredded Gold'n Plump® Boneless/Skinless Split Chicken Breast
1 cup minced green onions
1 cup shredded fresh carrots
1 pkg (10 oz) Green Giant® Frozen Sweet Peas, prepared as directed on pkg, drained and cooled
1/2 cup minced fresh cilantro
1/2 cup toasted chopped pecans
1 cup HOUSE OF TSANG® Bangkok Padang™ Peanut Sauce
salt and pepper, to taste

In large bowl, toss all ingredients. Serve immediately.

Recipe compliments of the Minnesota Cultivated Wild Rice Council