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Southwest Chicken & Rice Salad

Southwest Chicken & Rice Salad
Fun and different, this summery salad has a subtle smoky flavor that really says “Southwest.” The grilled corn adds an especially nice touch.
10 ServingsPrep: 25 min. Grill: 15 min. + chilling

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 California Avocados, peeled and cubed

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,
© Taste of Home 2013

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Southwest Chicken & Rice Salad (continued)

Directions (continued)

  • stir rice and avocados into salad. Yield: 10 servings.
Nutrition Facts: 3/4 cup equals 238 calories, 12 g fat (2 g saturated fat), 22 mg cholesterol, 204 mg sodium, 23 g carbohydrate, 4 g fiber, 11 g protein.
© Taste of Home 2013