Wild Rice Thai Chicken Salad

4 cups cooked wild rice
2 cups cooked, shredded Gold'n Plump® Boneless Skinless Split Chicken Breast
1 English cucumber, peeled, halved lengthwise and sliced
1 cup minced green onions
1 cup shredded carrots
1/2 cup minced fresh cilantro
leafy salad greens to line platter
1/3 cup peanuts, coarsely chopped

Dressing (whisk together):
1/4 cup House of Tsang® Teriyaki™ Sauce
1/4 cup each: honey mustard, fresh lime juice and smooth peanut butter
1 tsp toasted sesame oil
2 tsp hot sauce
1/4 tsp salt, or to taste

In large bowl, combine salad ingredients except greens and peanuts. Add dressing; lightly toss. Line platter with greens, top with salad; garnish with peanuts.

Recipe compliments of the Minnesota Cultivated Wild Rice Council