Wild Rice Caprese Salad with Grilled Chicken

Rob Barrett of “Cooking For Dads” joins TCL to make a Wild Rice Caprese Salad with Grilled Chicken. For information on all of Rob’s recipes, click here.

For the salad

Ingredients:

1 C chopped tomatoes
1/2 C fresh basil leaves chopped
2 balls burrata
1 cup cooked wild rice
1/4 toasted pine nuts
1/4 cup roasted corn, about 1 ear
olive oil
Balsamic vinegar
salt and pepper

For the chicken

Ingredients:

2 chicken breasts cut in strips
1/2 cup fresh oregano
4 sp olive oil
1 lemon cut in half and juiced
2 cloves garlic, chopped
1 pinch salt
1 sp pepper

Directions:

Cut chicken in strips.
In plastic bag mix olive oil, lemon juice, salt, oregano, garlic and pepper.
Place chicken and leftover halves of the lemon in the bag and shake to coat.
Place bag in refrigerator for at least an hour.
Remove chicken and grill until firm.

For salad:

In a long bowl make a layer of the wild rice.
Sprinkle tomatoes, then basil leaves.
Add grilled chicken
Top with grilled corn and toasted pine nuts.
Sprinkle with olive oil and balsamic vinegar.
Place burrata on top and slice in half.