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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council