Ingredients
- 1 recipe Thyme Vinaigrette
- 12 ounces skinless, boneless chicken breast halves or thighs
- 1 cup loose-pack frozen French-cut green beans
- 2 cups cooked brown rice and wild rice blend, chilled
- 1 14-ounce can artichoke hearts, drained and quartered
- 1 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1 green onion, sliced
- Lettuce leaves (optional)
Description
Antioxidant-loaded Artichokes Combine With Cruciferous Cabbage And Carotenoid-rich Carrots To Make This Healthy Thyme-scented Chicken And Wild Rice Salad.
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