Beet & Wild Rice Salad

Cheyenne Broughton, Minneapolis, MN
2022 wild rice recipe contest finalist

    2 cups cooked wild rice
    2 Just Bare® Boneless Skinless Chicken Thighs, cooked and cubed
    1 tsp each: kosher salt and freshly ground black pepper
    1 pkg (8 oz) cooked beets, sliced
    1 tbsp each: canola oil and red wine vinegar
    1 English cucumber, sliced
    1 bunch scallions, sliced
    ¼ cup finely chopped fresh dill
    ½ cup toasted walnuts
    4 oz crumbled feta cheese

    Dressing (whisk together; chill):
    ¾ cup Greek yogurt
    1 tbsp lemon juice
    zest from 1 lemon
    1 tbsp each, minced: chives and garlic
    1 tsp honey
    1½ tsp onion powder
    ½ tsp dried oregano
    ¼ tsp each: freshly ground black pepper and mustard powder
    1 tsp kosher salt

In large bowl, combine ingredients. Add dressing; toss.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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