Greek Chicken & Wild Rice Tabbouleh

Mary Leverette, Columbia, SC
2016 wild rice recipe contest finalist

    1 cup cooked wild rice
    2 Gold'n PlumpĀ® Boneless Skinless Chicken Breast Fillets, cooked, cooled, and diced
    1 cup each chopped: tomato and English cucumber
    3/4 cup chopped parsley
    1/2 cup Crystal FarmsĀ® Feta Cheese Crumbles
    1/3 cup finely chopped green onions
    1/4 cup finely chopped mint leaves

    Dressing (whisk together; chill):
    2 tbsp freshly squeezed lemon juice
    1 tbsp canola oil
    1 tsp minced garlic
    1/4 tsp each: salt, ground cumin, and freshly ground pepper

In large bowl, combine ingredients. Add dressing; toss.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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