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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
• ..........thyme vinaigrette............
• 1/4 cup white wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon grated parmesan cheese
• 2 teaspoons snipped fresh thyme
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Description

I Love A Good Salad. I Do Believe I Can Eat Them Everyday. This One Is A Favorite Of Mine.

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