Wild Thyme Summer Salad
Cooking Instructions:
- 3 cups cooked Lundberg Jubilee Blend Rice
- 2 boneless, skinless chicken breasts, cooked and cut into 1-inch pieces
- 1 (8,5 oz.) jar sundriend tomatoes, drained and chopped
- 1/3 cup chopped kalamata olives
- 1/2 cup prepared vinaigrette
- 1/4 cup thyme leaves
In large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well. Makes 4 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer