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Southwest Chicken & Rice Salad

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

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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

Details

Preparation

Step 1

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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