Look for pouches of cooked wild rice in the grains section of the grocery store—they’re a nice shortcut for a summer salad. If you like to get the grill going, prepare the chicken breasts as directed and char-grill them.
Heat oven to 425°F. Mash the butter and 1 tablespoon sage together with a fork in a small bowl. Loosen the skin over the chicken breasts with your fingers; gently spread sage butter over chicken under the skin. Smooth the skin back over the meat; season with salt and pepper. Place chicken, skin-side up, on foil-lined rimmed baking sheet.
Place chicken in oven. Roast, uncovered, 20 to 25 minutes or until no longer pink near bone. Meanwhile, mix wild rice, carrot, onion, and radishes. Beat oil, vinegar, 2 teaspoons sage, salt, and pepper together with a fork; pour over wild rice mixture. Toss until well coated; gently stir in greens. Serve chicken with salad alongside.
Just BARE® Bone-In Chicken Thighs may be substituted for Just BARE® Bone-In Split Chicken Breasts.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.