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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council