“Rice to the Rescue!” Recipe Contest Winner - Sharyn Hill Yield: Makes 4 servings.

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 1/2 cup prepared vinaigrette 1/4 cup chopped thyme leaves   In large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well.

Meal Part: Salad   Preparation: Quick and Easy   Main Ingredient: Poultry, Vegetables   Cuisine Type: Mediterranean

Nutrition Facts Calories 461   % Daily Value* Total Fat 22g Cholesterol 59mg Sodium 688mg Total Carbohydrate 39g Dietary Fiber 2g Protein 26g