Alfresco Chicken-Wild Rice Salad

Alfresco Chicken-Wild Rice Salad
Serves: 
4

This family-style composed salad pairs tender spirals of chicken and California wild rice with the bright flavors of the Mediterranean.

Ingredients

2 cups spinach or leaf lettuce, torn into bite-sized pieces
11/2 cups cooked California wild rice
1/2 cup thinly sliced green onions
8 kalamata olives, pitted and chopped
1 jar (8 oz.) marinated artichoke hearts, drained
2-3 oz. feta cheese, crumbled
1 small cucumber, sliced
12 cherry tomatoes, halved

Chicken spirals
4 boneless, skinless chicken breast halves
Salt and pepper
1/2 cup finely chopped green onions
2 tbsp. chopped fresh parsley
1/2 tsp. grated lemon rind

Lemon dill dressing
1/2 cup olive oil
1/4 cup each red wine vinegar
1/4 cup lemon juice
1 tsp. each dill weed and dried oregano

Steps

Chicken spirals
1. Pound chicken breasts to 1⁄4-inch thickness. Season with salt and pepper. Sprinkle with green onions, parsley and lemon rind.

2. Roll up chicken breasts from short end; place seam side down, 1 inch apart, on greased baking sheet.

3. Bake at 350 F for 18-20 minutes, until chicken is opaque. Do not overcook.

4. Remove from oven and set aside. Cut each chicken roll into 6 slices.

Lemon dill dressing
1. Combine all ingredients in a jar and shake well. Adjust seasonings to taste. Set aside.

Presentation
1. Line a platter or large, shallow bowl with spinach or lettuce. In separate piles on top, arrange chicken spirals, wild rice, green onions, olives, artichoke hearts, feta cheese, cucumber slices and tomatoes. Pass dressing at table.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources