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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council