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.
8 servings.Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council