Alfresco Chicken Salad
This composed salad pairs tender spirals of
chicken and California wild
rice with the bright
flavors of the Mediterranean.
| 2 | cups spinach or leaf lettuce, torn into bite-size pieces |
| 1 ½ | 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.
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.
Directions
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.
Makes 4 servings.
Compliments of California Wild Rice Advisory Board :: www.cawildrice.com