Wild-Style Greek Salad

Steve Lauer, Stillwater, MN
2019 wild rice recipe contest finalist

    2 cups cooked wild rice
    2 cups cooked, chopped Just BARE® Boneless Skinless Chicken Breast Fillets
    2 English cucumbers, halved lengthwise, thinly sliced
    1 cup halved cherry tomatoes
    ½ red onion, thinly sliced
    1 pkg (4 oz) Crystal Farms® Feta Cheese Crumbles
    ¼ cup chopped fresh Italian parsley

    Dressing (whisk together; chill):
    2 tbsp each: lemon juice and red wine vinegar
    ½ tsp lemon zest
    1 tsp each: oregano leaves and honey
    ½ tsp salt
    ¼ tsp ground black pepper
    ¼ cup canola oil

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

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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