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.