Chicken, Wild Rice, & Sweet Potato Salad
Anne Lauer, Hugo, MN
2015 Wild Rice Recipe Contest Finalist
- 1 large sweet potato, peeled and diced
1 Gold’n Plump® Deli Fresh Rotisserie Chicken, Lemon Pepper
Flavor, shredded
2 cups cooked wild rice
1 box (9 oz) frozen Green Giant® Steamers Sugar Snap Peas, prepared as directed on box, cooled
1/2 cup chopped yellow pepper
1/3 cup chopped pecans, toasted
1/4 cup each minced: red onion and celery
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and very finely minced
1/2 cup Sargento® Off the Block Fine Cut Shredded 4 Cheese Mexican
Dressing (whisk together; chill):
3 tbsp canola oil
2 tbsp freshly squeezed lime juice
1 tsp sugar
1/2 tsp each: salt, ground cumin, and freshly ground black pepper
In small bowl, cover and microwave sweet potato on high until
tender; cool. In large bowl, combine chicken, wild rice, peas, yellow
pepper, pecans, onion, celery, cilantro, and jalapeno. Add dressing;
toss. Add sweet potato; toss gently. Garnish with shredded cheese.
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