- 3 cups cooked Texmati® White Rice
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (8.5 oz) sun-dried tomatoes, drained and chopped
- 1/3 cup Kalamata olives, chopped
- 1/2 cup prepared vinaigrette
- 1/4 cup thyme leaves, chopped
- In large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well.