RCI-RC.006.0155.001
Wild Thyme Summer Salad
Makes 4 servings.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- boneless2 unitskinless Chicken breasts, cooked and cut into 1-inch cubes
- 1/2-ounce jar sun-dried tomatoes1 8 unitdrained and chopped
- chopped Kalamata * 1/2 cup prepared vinaigrette1/3 cup
- 1/4 cup
- 1 teaspoon
- 1 teaspoon
- 1/4 teaspoon
- 1 pound
- 3 cups
- 1 unit
- 1/2 teaspoon
- 1/8 teaspoon
- 1/4 teaspoon
- shredded Swiss cheese1 cupdivided
- 1/4 cup
- 1/4 teaspoon
Method
1
Cook the shrimp in a large skillet over medium-high heat with 1/4 cup dry white wine until pink and opaque, about 3-4 minutes per side; remove from heat and set aside.
2
In a large mixing bowl, combine the hot cooked rice, cooked chicken cubes, prepared shrimp, sun-dried tomatoes, and Kalamata olives.
3
In a small bowl, whisk together the prepared vinaigrette, chopped thyme leaves, oregano, prepared horseradish, salt, ground nutmeg, and ground white pepper until well combined.
4
Pour the herb vinaigrette over the rice and protein mixture, then gently toss to coat all ingredients evenly.
5
Fold in 3/4 cup of the shredded Swiss cheese, reserving the remaining 1/4 cup for garnish.
6
Taste and adjust seasoning with additional salt, ground black pepper, and ground white pepper as needed.
7
Transfer the salad to a serving platter and sprinkle the reserved Swiss cheese and grated Parmesan cheese (if using) over the top.
8
Serve the salad at room temperature or chilled, as preferred.