Wild Thyme Summer Salad
- 3 cups (750 mL) cooked USA Rice
- 2 boneless, skinless chicken breasts, cooked and cut into 1-inch [2.5-cm] cubes
- 1 jar [8-1/5 oz (260 g)] sun-dried tomatoes, dried and chopped
- 1/3 cup (75 mL) chopped Kalamata olives
- 1/2 cup (125 mL) bottled vinaigrette
- 1/4 cup (50 mL) chopped fresh thyme
- In large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well.