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Wild Thyme Summer Salad

Servings: 4

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

Ingredients

  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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Directions

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