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Al Fresco Chicken-Wild Rice Salad

  • 6servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsNatrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Chicken:

  3. 2 boneless skinless chicken breast halves

  4. 1/4 tsp. salt

  5. 1/4 tsp. pepper

  6. 1/4 cup finely chopped green onions

  7. 1 tbsp. chopped fresh parsley

  8. 1/4 tsp. finely grated lemon peel

  9. Dressing:

  10. 1/4 cup olive oil

  11. 2 tbsp. lemon juice

  12. 3 tbsp. red wine vinegar

  13. 1/2 tsp. dried dill weed

  14. 1/2 tsp. dried oregano

  15. Salad:

  16. Mixed lettuce

  17. 3/4 cup cooked wild rice

  18. 1/2 cup thinly sliced green onion

  19. 4 lalamata olives, pitted and chopped

  20. 4 ounces marinated artichokes, drained

  21. 2 ounces crumbled feta cheese

  22. 1 small cucumber, sliced

  23. halved cherry tomatoes

Instructions Jump to Ingredients ↑

  1. For Chicken:

  2. Preheat oven to 350 degrees. Pound chicken breast to 1/4 inch thick. Season with salt and pepper. Sprinkle with green onions, parsley and lemon peel. Roll up chicken starting at short end. Place seam side down, 1 inch apart on a greased baking sheet. Bake 18 to 20 minutes until chicken is just done. Cut each rolled breast into 6 slices.

  3. For Dressing:

  4. Combine oil, vinegar, lemon juice, dill and oregano in a jar. Shake well.

  5. For Salad:

  6. Line a platter or large bowl with lettuce. In separate piles arrange chicken slices, rice, green onion, olives, artichokes, feta, cucumbers and tomato over lettuce. Pass dressing separately.

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