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. Cook to internal temp of 165°F. 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.