Wild Rice Thai Chicken Salad

• 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