Greek Chicken & Wild Rice Salad
Tiffany Aaron, Quitman, AR
2025 Wild Rice Recipe Contest Finalist
- 1 pkg (18 oz) Just Bare® Boneless, Skinless Chicken Breast Fillets, diced
2 cups cooked wild rice
1 cup whole kernel corn
1 cup each, diced: English cucumber and red bell pepper
1 cup cherry tomatoes, halved
1 can (15 oz) garbanzo beans, drained and rinsed
½ cup finely diced red onion
½ cup sliced Kalamata olives
½ cup marinated artichoke hearts, chopped
½ cup fresh basil leaves, chopped
½ cup feta
Marinade/Dressing (whisk together; chill dressing portion):
1/3 cup canola oil
2 tbsp each: red wine vinegar and lemon juice
2 tsp each, dried: dill, parsley, and oregano
2 tsp each: honey and Dijon mustard
1 tsp each: garlic powder and sea salt
In large resealable plastic bag, place chicken and ½ cup marinade; rest 30 minutes. In large skillet, cook chicken with marinade from bag. In large bowl, stir in remaining ingredients, chicken, and remaining dressing.
8 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