Wild Rice Thai Chicken Salad

Course Salad
Servings 8


  • 4 cups cooked wild rice
  • 2 cups cooked, shredded boneless skinless split chicken breasts
  • 1 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 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.
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