Wild Thyme Summer Salad
Made with cooked chicken and rice, this hardy, quick-to-prepare salad is accented with sundried tomatoes and Kalamata olives.
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
- ½ cup prepared vinaigrette
- ¼ cup chopped thyme leaves
Directions
- In large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well.
Nutrition Facts
Calories 480
Calories from Fat 187 (39%)
(34%)Total Fat 22g
(17%)Saturated Fat 3g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
(13%)Cholesterol 38mg
(40%)Sodium 971mg
(34%)Potassium 1176mg
Total Carbohydrate 59g
(31%)Dietary Fiber 8g
Sugars 3g
Sugar Alcohols 0g
(39%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2012 Aisle7. All rights reserved. Aisle7.com
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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 2013.
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