Rice & Corn Salad With Chicken Recipe

Name: Rice & Corn Salad With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil divided; 1 jalapeno chilies sliced; 1 cup regular or convert rice; 1 1/2 pounds boneless skinless chicken breast halves; 2 corn-on-the-cob; 2 cups cherry tomatoes halved; 1/2 cup purple onion thinly sliced; 1 lime; 5 ounces spring salad mix; 1 avocado small, diced; 2 1/2 tablespoons knorr tomato bouillon with chicken flavor; 2 cups water

Servings: persons

3 tablespoons olive oil divided
1 jalapeno chilies sliced
1 cup regular or convert rice
1 1/2 pounds boneless skinless chicken breast halves
2 corn-on-the-cob
2 cups cherry tomatoes halved
1/2 cup purple onion thinly sliced
1 lime
5 ounces spring salad mix
1 avocado small, diced
2 1/2 tablespoons knorr tomato bouillon with chicken flavor
2 cups water

1
Heat 1 tablespoon oil over medium heat in 2-1/2-quart saucepan and cook jalapeno 2 minutes, stirring frequently. Add rice and cook, stirring frequently, 2 minutes or until rice is golden. Add water and 1 tablespoon Knorr(R) Tomato Bouillon with Chicken flavor and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes until rice is tender.
2
Meanwhile, combine remaining 2 tablespoons oil, 1 tablespoon Bouillon and grated lime peel. Coat chicken with 1/2 of the mixture and coat corn with remaining mixture.
3
Grill chicken and corn, turning once, about 15 minutes or until chicken is thoroughly cooked and corn is to desired doneness. Let chicken stand 5 minutes before slicing. Cut corn from ears.
4
Cool rice slightly, then stir in tomatoes, avocado, onion, lime juice and remaining 1/2 tablespoon Bouillon.
5
To serve, arrange salad mix on serving platter, then top with rice mixture, chicken and corn.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil divided, 1 jalapeno chilies sliced, 1 cup regular or convert rice, 1 1/2 pounds boneless skinless chicken breast halves, and more.

Yes, Rice & Corn Salad With Chicken 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.

Rice & Corn Salad With Chicken

How did you like this recipe?

Frequently Asked Questions