Directions:
- Bring the water to a boil, stir in the rice, bring to the boil again, cover and turn heat down to low.
- Cook until tender, about 15-20 minutes.
- Transfer the rice to a large bowl and add the chicken, tomato, bell pepper, corn and red onion.
- Toss to combine.
- Whisk together all the ingredients for the dressing, and pour over top of the salad, then toss again.
- The salad should be covered and refrigerated for at least 3 hours, but is better if left overnight.
- To serve, arrange the lettuce leaves in a shallow bowl, spoon the salad on top, garnish with avocado slices.
- Notes: Please don't leave out the cilantro or jalapeno.
- This is not a spicy dish, but those items are very important.
- My husband hates cilantro, but loves this dish.
- I like to serve this salad with fresh tortillas, or corn cakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.93 Kcal (1612 kJ) | ||
| Calories from fat | 276.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.75g | 47% | |
|---|---|---|---|
| Cholesterol | 25.43mg | 8% | |
| Sodium | 559.92mg | 23% | |
| Potassium | 461.79mg | 10% | |
| Total Carbs | 18.64g | 6% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 10.66g | 21% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 1mg | 34% | |
| Iron | 28.4mg | 158% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 152 Kcal (636 kJ) | ||
| Calories from fat | 109.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 47% | |
|---|---|---|---|
| Cholesterol | 10.04mg | 8% | |
| Sodium | 221.09mg | 23% | |
| Potassium | 182.35mg | 10% | |
| Total Carbs | 7.36g | 6% | |
| Sugars | 0.95g | 10% | |
| Dietary Fiber | 1.44g | 15% | |
| Protein | 4.21g | 21% | |
| Vitamin C | 13.3mg | 56% | |
| Vitamin A | 0.4mg | 34% | |
| Iron | 11.2mg | 158% | |
| Calcium | 11.1mg | 3% | |
* 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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