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Heather Moore

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SW Chicken and Rice Salad

It may heat you up with its jalapenos but this is a salad best served cold.  Make it ahead of time for an easy-to-plate dinner.

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 tbp minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 tsp chili powder
3/4 tsp salt
1/4 tsp pepper
1 cup uncooked long grain rice
2 medium ripe avocados, peeled and cubed

Clean corn; brush with 1 tbsp olive oil.  Grill, covered, over medium heat for 15-20 minutes or until tender.  Cut corn from cobs.

In a large bowl, combine 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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Topics : Hospitality_Recreation
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04/12/2012 9:15AM
SW Chicken and Rice Salad
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