• 10servings
  • 40minutes
  • 238calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, C, E
MineralsNatrium, Fluorine, Chromium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium ears sweet corn

  2. 1/4 cup olive oil, divided

  3. 2 cups cubed cooked chicken breast

  4. 1 medium sweet red pepper, julienned

  5. 2 jalapeno peppers, seeded and minced

  6. 2 tablespoons minced fresh cilantro

  7. 1/4 cup lime juice

  8. 1 garlic clove, minced

  9. 1 teaspoon chili powder

  10. 3/4 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 1 cup uncooked long grain rice

  13. 2 medium ripe avocados, peeled and cubed

Instructions Jump to Ingredients ↑

  1. Southwest Chicken & Rice Salad Recipe photo by Taste of Home 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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