Sorrento Wild Rice & Chicken Salad

Mary Shivers, Ada, OK
2016 wild rice recipe contest finalist

    3 cups cooked wild rice
    1 carton (10 oz) cherry tomatoes, halved
    1/4 cup chopped green pepper
    1/2 cup chopped English cucumber
    1 box (10 oz) frozen Green Giant® Steamers Shoepeg White Corn & Butter Sauce, prepared as directed on box, cooled
    1/4 cup sliced black olives
    1/4 cup diced jarred roasted red peppers
    2 Gold'n Plump® Boneless Skinless Chicken Breast Fillets, cooked and diced
    3 tbsp finely snipped Italian flat leaf parsley
    1/2 small red onion, thinly sliced and separated into rings
    1/4 cup drained jarred pepperoncini rings
    3/4 cup small croutons

    Dressing (whisk together; chill):
    1 tbsp basil pesto
    3 tbsp each: canola oil and white balsamic vinegar
    1 tsp minced garlic
    1/4 tsp each: dried oregano, red pepper flakes, and kosher salt
    1/8 tsp pepper
    3 tbsp Crystal Farms® Finely Shredded Asiago & Parmesan Cheese

In large bowl, combine first 9 ingredients. Add dressing; gently toss. Top with onion, pepperoncini, and croutons.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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