Southwest Chicken & Rice Salad
By á-3189
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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