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 servingsNutrition 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