Southwest Chicken & Rice Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Fun and different, this summery salad has a subtle smoky flavor that really says âSouthwest.â The grilled corn adds an especially nice touch. 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 tablespoons minced fresh cilantro |
1/4 cup lime juice |
1 garlic clove, minced |
1 teaspoon chili powder |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup uncooked long grain rice |
2 medium ripe avocados, peeled and cubed |
Directions:
1. 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.
2. In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn.
3. 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.
4. Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad. Yield: 10 servings.
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