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Wild Thyme Summer Salad

Servings: 4

“Rice to the Rescue!” Recipe Contest Winner - Sharyn Hill (2001)


  3 cups cooked rice

  2 boneless, skinless chicken breasts, cooked and cut into 1-inch cubes

  1 8 1/2-ounce jar sun-dried tomatoes, drained and chopped

  1/3 cup chopped Kalamata olives

  1/2 cup prepared vinaigrette

  1/4 cup chopped thyme leaves

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In large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well.

Calories 461

Total Fat 22.00g 

Cholesterol 59.00mg 

Sodium 688.00mg 

Total Carbohydrate 39.00g 

Dietary Fiber 2.00g 

Protein 26.00g