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Home -> On the Side -> Salads

Al Fresco Chicken-Wild Rice Salad Recipe Rating: N/A
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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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