Wild Thyme Summer Salad Recipe with Chicken, Shrimp, and Cheese

Ingredients

• 3 cups cooked rice
• 2 boneless, skinless chicken breasts, cooked and cut into 1-inch cubes
• 1 8.5 oz (241 g) jar of sun-dried tomatoes, drained and chopped
• 1/3 cup chopped kalamata olives
• 1/2 cup prepared vinaigrette
• 1/4 cup chopped thyme leaves
• 1 tsp oregano
• 1 tsp prepared horseradish
• 1/4 tsp ground black pepper
• 1 lb (454 g) peeled and deveined shrimp
• 3 cups hot cooked rice
• Grated parmesan cheese (optional)
• 1/2 tsp salt
• 1/8 tsp ground white pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded swiss cheese, divided
• 1/4 cup dry white wine
• 1/4 tsp ground white pepper