Southwest Chicken & Rice Salad

summery salad/ 10 servings *use disposable gloves when handling jalapenos

Southwest Chicken & Rice Salad
Southwest Chicken & Rice Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    medium ears sweet corn

  • 1/4

    cup olive oil, divided

  • 2

    cups cubed cooked chicken breast

  • 1

    medium sweet red pepper, julienned

  • 2

    jalapeno peppers, seeded and minced

  • 2

    Tbsp. minced fresh cilantro

  • 1/4

    cup lime juice

  • 1

    garlic clove, minced

  • 1

    tsp. chili powder

  • 3/4

    tsp. salt

  • 1/4

    tsp. pepper

  • 1

    cup uncooked long grain rice

  • 2

    medium ripe avocados, peeled and cubed

Directions

Remove and discard corn husks and silk. Brush 1 Tbsp. oil over ears of corn. Grill, covered over medium hear for 15-20 minutes or until tender. Cut corn from cobs. In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

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