Sorrento Wild Rice & Chicken Salad

Ingredients

• 3 cups cooked wild rice
• 1 carton (10 oz) cherry tomatoes, halved
• 1/4 cup chopped green pepper
• 1/2 cup chopped English cucumber
• 1 box (10 oz) frozen Green Giant® Steamers Shoepeg White Corn & Butter Sauce, prepared as directed on box, cooled
• 1/4 cup sliced black olives
• 1/4 cup diced jarred roasted red peppers
• 2 Gold'n Plump® Boneless Skinless Chicken Breast Fillets, cooked and diced
• 3 tbsp finely snipped Italian flat leaf parsley
• 1/2 small red onion, thinly sliced and separated into rings
• 1/4 cup drained jarred pepperoncini rings
• 3/4 cup small croutons

Dressing (whisk together; chill):

• 1 tbsp basil pesto
• 3 tbsp each: canola oil and white balsamic vinegar
• 1 tsp minced garlic
• 1/4 tsp each: dried oregano, red pepper flakes, and kosher salt
• 1/8 tsp pepper
• 3 tbsp Crystal Farms® Finely Shredded Asiago & Parmesan Cheese