Southwest Chicken & Rice Salad Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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