Directions:
- Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat 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. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.4 Kcal (1367 kJ) | ||
| Calories from fat | 167.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.58g | 29% | |
|---|---|---|---|
| Cholesterol | 21.29mg | 7% | |
| Sodium | 397.82mg | 17% | |
| Potassium | 444.44mg | 9% | |
| Total Carbs | 31.92g | 11% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 10.67g | 21% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 1.3mg | 7% | |
| Calcium | 20mg | 2% | |
| Amount Per 100 g | |||
| Calories | 212.1 Kcal (888 kJ) | ||
| Calories from fat | 108.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 29% | |
|---|---|---|---|
| Cholesterol | 13.84mg | 7% | |
| Sodium | 258.51mg | 17% | |
| Potassium | 288.8mg | 9% | |
| Total Carbs | 20.74g | 11% | |
| Sugars | 1.65g | 10% | |
| Dietary Fiber | 2.86g | 18% | |
| Protein | 6.94g | 21% | |
| Vitamin C | 16.9mg | 43% | |
| Iron | 0.9mg | 7% | |
| Calcium | 13mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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