Southwest Chicken Salad with Rice, Corn, and Chilie

Name: Southwest Chicken Salad with Rice, Corn, and Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil; 4 green onions, sliced; 3 tablespoons fresh lime juice; 1 tablespoon minced canned chipotle chilies*; 1 tablespoon ground cumin; 3/4 cup chopped fresh cilantro; 4 skinless boneless chicken breast halves; 4 ears fresh corn, shucked; 2 poblano chilies,** quartered lengthwise, seeded; 2 red bell peppers, quartered lengthwise, seeded; 3 1/2 cups water; 1 teaspoon salt; 2 cups long-grain white rice

Servings: persons

3/4 cup olive oil
4 green onions, sliced
3 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*
1 tablespoon ground cumin
3/4 cup chopped fresh cilantro
4 skinless boneless chicken breast halves
4 ears fresh corn, shucked
2 poblano chilies,** quartered lengthwise, seeded
2 red bell peppers, quartered lengthwise, seeded
3 1/2 cups water
1 teaspoon salt
2 cups long-grain white rice

1
Whisk first 5 ingredients and 1/2 cup cilantro in small bowl.
2
Season dressing to taste with salt and pepper.
3
Place chicken, corn, chilies and bell peppers on rimmed baking sheet.
4
Brush 1/2 cup dressing over both sides of chicken and vegetables.
5
Let stand 30 minutes.
6
Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan.
7
Mix in rice.
8
Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes.
9
Remove from heat.
10
Keep pan covered and let rice stand 5 minutes.
11
Transfer rice to large bowl; fluff with fork.
12
Pour 1/2 cup dressing over hot rice and toss; let cool.
13
Prepare barbecue (medium heat).
14
Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side.
15
Cut chicken, peppers and chilies into strips.
16
Cut corn off cobs.
17
Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again.
18
Season to taste with salt and pepper.
19
Divide salad among 6 plates.
20
Sprinkle with remaining 1/4 cup cilantro and serve.
21
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
22
**Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

1056

kcal

Calories

Fat

107

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: 3/4 cup olive oil, 4 green onions, sliced, 3 tablespoons fresh lime juice, 1 tablespoon minced canned chipotle chilies*, and more.

Yes, Southwest Chicken Salad with Rice, Corn, and Chilies falls under the Soups & Stews 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!

Southwest Chicken Salad with Rice, Corn, and Chilies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions