Preparation Time: 20 minutes

Cook Time: 50 minutes

Cut: Cooked Chicken


4 asparagus spears
1 cup (250 ml) small broccoli florets
2 cups (500 ml) cooked wild rice
2 cups (500 ml) diced cooked chicken
1 stalk celery, sliced
1/3 cup (80 ml) carrot, diced
2 green onions, sliced
2 Roma tomatoes, seeded and diced
1 cup (250 ml) Feta cheese, crumbled

2 cloves garlic, minced
3/4 tsp (3.75 ml)dried oregano
3 Tbsp (45 ml) lemon juice
1 Tbsp (15 ml) red wine vinegar
3 Tbsp (45 ml) canola oil
Fresh ground pepper to taste


Bring a pot of water to a boil. Add asparagus and broccoli and boil for 30 seconds. Remove immediately and rinse in cold water till cool.  Drain well.

In a large bowl combine salad ingredients. Whisk together dressing and pour over salad; toss gently to coat.

Cooking instructions for wild rice: Place 2/3 cup raw wild rice in a wire strainer and rinse well with cold water. Combine rice with 3 cups water and ½ tsp salt in heavy saucepan. Heat to boiling. Cover and simmer over low heat for about 50 minutes until rice is tender. Remove cover. Drain rice. Fluff rice with fork and cool completely before assembling the Tabouleh. NOTE: After the first 30 minutes of cooking, check to see that the rice is not sticking to the pot. If necessary, add an additional 1/4 cup of hot water.