Saucy Southwestern Salad
Anne Lauer, Hugo, MN
2011 Wild Rice Recipe Contest Finalist
- 2 cups cooked wild rice
1 cup cooked quinoa, prepared as directed on pkg
1 pkg (14 oz) Gold’n Plump® Extra Tender™ Chicken Breast
Tenders, grilled, cut in bite-size pieces
8 green onions, thinly sliced
1 red pepper, chopped
1/4 cup chopped fresh cilantro
1 pkg (12 oz) frozen Green Giant® Valley Fresh Steamers® Niblets® Corn, prepared as directed on pkg, drained
1 cup Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
Dressing (whisk together):
1/2 cup Famous Dave's® BBQ Sauce, Rich & Sassy™
1/2 cup sour cream
In large bowl, toss salad ingredients. Add dressing; toss.
6 servingsNutrition 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