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Wild Thyme Summer Salad

“Rice to the Rescue!” Recipe Contest Winner - Sharyn Hill
Yield: Makes 4 servings.

• 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

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

Toss well.

Nutrition Facts
Calories 461   
Total Fat 22g 
Cholesterol 59mg 
Sodium 688mg 
Total Carbohydrate 39g 
Dietary Fiber 2g 
Protein 26g

USA Rice Federation (

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