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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources