Greek Wild Rice Chicken Salad

Photo courtesy of Crystal Farms
    3 cups cooked wild rice
    1 pkg (20 oz) Gold'n Plump® All Natural™ Boneless Skinless Split Chicken Breast, cooked, cubed
    1 pkg (9 oz) Green Giant® Baby Lima Beans, prepare as directed on pkg
    1 cup seeded, diced cucumber
    1 pkg (4 oz) Crystal Farms® Crumbled Feta Cheese
    2/3 cup sliced black olives
    1/4 cup minced fresh parsley
    1 cup grape tomatoes, halved

    Dressing (whisk together):
    1 cup mayonnaise
    1/2 cup sour cream
    1 tbsp fresh lemon juice
    2 tbsp minced fresh garlic
    2 tbsp minced fresh oregano (or 2 tsp dried)
    salt and freshly ground pepper, to taste

In large bowl, toss salad ingredients. Add dressing; toss. Cover and refrigerate 1-2 hours prior to serving.

Tip: If desired, add additional cucumber in lieu of lima beans.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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