Alfresco Chicken-Wild Rice Salad

Alfresco Chicken-Wild Rice Salad

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


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


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.

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.

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