Mexican Wild Rice Salad

Emily Falke, Santa Barbara, CA
2018 wild rice recipe contest finalist

1 pkg (14 oz) Just BARE® Chicken Tenderloins
1 tsp each: ground cumin, chili powder, and ground oregano
2 tbsp canola oil
½ lb bacon, cooked and crumbled
2 cups cooked wild rice
1½ cups Crystal Farms® Finely Shredded Marble Jack Cheese
1 bag (11 oz) frozen Green Giant® Honey Roasted Sweet Corn, prepared as directed on bag, cooled
4 scallions, thinly sliced
1 avocado, diced

Dressing (blend in food processor):
¼ cup sour cream
4 tsp mayonnaise
1 canned chipotle chili pepper in adobo sauce
2 tsp lime juice
4 tsp chopped cilantro
1 tsp minced garlic
salt and pepper to taste

Sprinkle chicken with cumin, chili powder, and oregano. In large skillet, sauté chicken in oil until golden brown; cool. In large bowl, shred chicken and combine with remaining ingredients. Add dressing; toss. (Spring roll option: wrap ingredients equally in rice paper wrappers and use dressing for dipping.)

Recipe compliments of the Minnesota Cultivated Wild Rice Council