King Ranch-Style Chicken Salad

Marybeth Mank, Mesquite, TX
2018 wild rice recipe contest finalist

    1½ cups each, diced: onion and green bell pepper
    2 cups shredded Just BARE® Deli Rotisserie Chicken - Original Flavor
    1½ cups frozen Green Giant® Veggie Spirals™ Carrot, prepared as directed on bag, cooled
    1 bag (11 oz) frozen Green Giant® Honey Roasted Sweet Corn, prepared as directed on bag, cooled
    3 Roma tomatoes, diced
    2 jalapeno peppers, seeded and thinly sliced
    4½ cups cooked wild rice
    1½ cups Crystal Farms® Shredded Mexican 4 Cheese
    ½ cup Crystal Farms® Shredded Mexican 4 Cheese, garnish
    1 tbsp smoked paprika, garnish
    1 cup tortilla strips, garnish

    Dressing (whisk together; chill):
    ½ cup canola oil
    ¼ cup undiluted cream of chicken soup
    1 tsp lime zest
    2 tbsp fresh lime juice
    1½ tsp honey
    2 tbsp each, chopped: cilantro and flat-leaf parsley
    ½ tsp each: ground cumin and chili powder
    ¼ tsp each: Mexican oregano and garlic powder
    salt and pepper to taste

In large bowl, combine ingredients except garnish. Add dressing; toss. Garnish.

8-10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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