Source: USA Rice Federation

Wild Thyme Summer Salad
This chicken and rice salad is a perfect main course for a summer day when flavor is key but time in the kitchen is not!
Serves: 4
Prep Time: 5 minutes
Cook Time: 0 minutes


3 cups cooked long-grain rice
2 boneless, skinless chicken breasts, cooked and cut into 1-inch cubes
One 8 1/2-ounce jar sun-dried tomatoes, drained and chopped
1/3 cup chopped Kalamata olives
1/4 cup chopped fresh thyme leaves
1/2 cup prepared vinaigrette, see Note

In large bowl, combine the rice, chicken, tomatoes, olives, and thyme. Drizzle the vinaigrette over the salad and toss well. Serve right away.

Note: Make your own vinaigrette with extra-virgin olive oil and white wine vinegar. Be sure to season it with salt and pepper before pouring over the salad. The classic proportions for vinaigrette are two-thirds oil and one-third vinegar. You may want to adjust these to suit your taste. You could also use bottled oil-and-vinegar dressing.

Per Serving: 461 calories; 22 g fat; 688 mg sodium; 39 g carbohydrate; 2 g fiber; 26 g protein

Courtesy "Rice to the Rescue!" Recipe Contest Winner: Sharyn Hill