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.

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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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.

That's it — enjoy your meal!

Rice & Corn Salad With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions