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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Chicken: 2 boneless skinless chicken breast halves 1/4 tsp. salt 1/4 tsp. pepper 1/4 cup finely chopped green onions 1 tbsp. chopped fresh parsley 1/4 tsp. finely grated lemon peel
Dressing: 1/4 cup olive oil 2 tbsp. lemon juice 3 tbsp. red wine vinegar 1/2 tsp. dried dill weed 1/2 tsp. dried oregano
Salad: Mixed lettuce 3/4 cup cooked wild rice 1/2 cup thinly sliced green onion 4 lalamata olives, pitted and chopped 4 ounces marinated artichokes, drained 2 ounces crumbled feta cheese 1 small cucumber, sliced halved cherry tomatoes
Directions
For Chicken: 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.
For Dressing: Combine oil, vinegar, lemon juice, dill and oregano in a jar. Shake well.
For Salad: 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.
Serves 6 to 8.
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