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Southwest Chicken & Rice Salad

Total Time

Prep: 25 min. Grill: 15 min. + chilling


10 servings

Fun and different, this summery salad has a subtle smoky flavor that really says “Southwest.” The grilled corn adds an especially nice touch.


  • 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


  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.

Nutrition Facts

3/4 cup: 238 calories, 12g fat (2g saturated fat), 22mg cholesterol, 204mg sodium, 23g carbohydrate (2g sugars, 4g fiber), 11g protein.

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