Wild Thyme Summer Salad
Made with cooked chicken and rice, this hardy, quick-to-prepare salad is accented with sundried tomatoes and Kalamata olives.
- 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
- ½ cup prepared vinaigrette
- ¼ cup chopped thyme leaves
- In large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well.
Calories from Fat 150 (34%)
(28%)Total Fat 18g
(11%)Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Total Carbohydrate 59g
(31%)Dietary Fiber 8g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.