Chipotle Chicken Salad With Rice and Roasted Corn

Name: Chipotle Chicken Salad With Rice and Roasted Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 green onions, sliced and chopped small; 4 tablespoons fresh lime juice; 1 tablespoon minced canned chipotle chile; 1 ½ tablespoons ground cumin; 1 cup olive oil; 4 boneless skinless chicken breast halves; 4 ears fresh corn, shucked and parboiled; 2 red bell peppers, quartered lengthwise and seeded; 2 yellow bell peppers, quartered lengthwise and seeded; 3 cups water; 2 teaspoons salt; 2 cups basmati rice (rinsed very well to remove starch) or 2 cups other long grain rice (rinsed very well to remove starch); ¾ cup chopped fresh cilantro

Servings: persons

4 green onions, sliced and chopped small
4 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chile
1 ½ tablespoons ground cumin
1 cup olive oil
4 boneless skinless chicken breast halves
4 ears fresh corn, shucked and parboiled
2 red bell peppers, quartered lengthwise and seeded
2 yellow bell peppers, quartered lengthwise and seeded
3 cups water
2 teaspoons salt
2 cups basmati rice (rinsed very well to remove starch) or 2 cups other long grain rice (rinsed very well to remove starch)
¾ cup chopped fresh cilantro

1
Combine first 4 ingredients into small bowl.
2
Whisk in olive oil a little at a time.
3
Add 1/2 cup cilantro to dressing.
4
Season dressing to taste with salt and pepper.
5
Place chicken, corn, and bell peppers on rimmed baking sheet.
6
Brush 1/2 cup dressing over both sides of chicken and vegetables.
7
Let stand 30 minutes.
8
Bring 3 cups water and 2 tsp salt to boil in heavy saucepan.
9
Rinse rice well to avoid stickiness once cooked.
10
Add rice to boiling water.
11
Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes.
12
Remove from heat.
13
Keep pan covered and let rice stand 5 minutes.
14
Transfer rice to large bowl; fluff with fork.
15
Pour 1/2 cup dressing over hot rice and toss; let cool.
16
Prepare barbecue (medium heat).
17
Grill chicken and vegetables until chicken is cooked through and peppers are tender and charred on skin side only, about 6 minutes and corn is slightly roasted.
18
Place peppers in paper or plastic bag for 5 minutes to 'sweat' the skin.
19
Remove charred skin from peppers and discard.
20
Cut chicken and peppers into strips.
21
Cut corn off cobs.
22
Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again.
23
Season to taste with salt and pepper.
24
Sprinkle with remaining cilantro and serve.

1213

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 green onions, sliced and chopped small, 4 tablespoons fresh lime juice, 1 tablespoon minced canned chipotle chile, 1 ½ tablespoons ground cumin, and more.

Yes, Chipotle Chicken Salad With Rice and Roasted Corn falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chipotle Chicken Salad With Rice and Roasted Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions