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
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council