Directions

1. Fill a pot of water and add wild rice. Bring a pot of water to a boil and then turn down to low and cook for about 35 minutes. Check when the timer goes off and add time if necessary
2. If you still need to cook your chicken thighs, we love to grill them for 6-7 minutes on each side with just a pinch of salt and pepper on them. When it has reached an internal temperature of 165 degrees, they are done. We love using our meat thermometer.
3. If you would like to cook them inside, you can heat a skillet to medium heat with some olive oil and cook for 6-7 minutes on each side or until it is 165 in the center. We love using our meat thermometer.
4. While your rice and chicken are cooking, you can prepare your salad sauce
5. Chop your shallot and garlic clove
6. Grab a small mason jar to add everything in and close the lid and shake until everything is combined.
7. Toss the salad with just the salad sauce, not the cucumbers or tomatoes. If you do, the cucumbers and tomatoes will fall to the bottom of the bowl.
8. Heat your gravy in the microwave for 30-45 seconds
9. When everything is done, plate everything, drizzle your gravy on the chicken and rice and then add the cucumbers and tomatoes on top of your salad.
10. Enjoy!