Alfresco Chicken Salad

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This composed salad pairs tender spirals of chicken and California Wild Rice  with the bright flavors of the Mediterranean.



Makes 4 servings.




Ingredients:
  • 2 cups spinach or leaf lettuce, torn into bite-size pieces
  • 1½ cups cooked California wild rice
  • ¼ cup thinly sliced green onions
  • 8 kalamata olives, pitted and chopped
  • 1 8-ounce jar marinated artichoke hearts, drained
  • 2-3 ounces feta cheese, crumbled
  • 1 small cucumber, sliced
  • 12 cherry tomatoes, halved
  • Prepare Lemon Dill Dressing:
  • ½ cup olive oil
  • ¼ cup each red wine vinegar and lemon juice
  • 1 teaspoon each dill weed and dried oregano
  • 1 teaspoon salt

Combine all ingredients in a glass jar and shake well. Adjust seasonings to taste.

 

Cooking Instructions:

Prepare Chicken Spirals
4 boneless, skinless chicken breast halves
Salt and pepper
½ cup finely chopped green onions
2 tablespoons chopped fresh parsley
½ teaspoon grated lemon rind

Pound chicken breasts to ¼ inch thickness. Season with salt and pepper. Sprinkle with green onions, parsley and lemon rind.

Roll up chicken breasts from short end; place seam side down, 1 inch apart, on greased baking sheet. Bake at 350°F for 18-20 minutes until chicken is opaque. Do not overcook.

Cut each roll into 6 slices. Line a platter or large, shallow bowl with spinach or lettuce.

In separate piles on top, arrange Chicken Spirals, wild rice, green onions, olives, artichoke hearts, feta cheese, cucumber slices and tomatoes.

Shake dressing: drizzle about ¼ cup over salad. Pass remaining dressing at table.

Combine dressing ingredients; season to taste. Stir into salad ingredients and chill 1/2 hour. Toss lightly and serve with thin orange slices to garnish.


Compliments of California Wild Rice Advisory Board
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Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

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