Tempt My Tummy Tuesday… Southwest Chicken and Rice Salad

Who wants to heat up the kitchen and turn on the oven?  Any takers?  Anyone? I totally agree!!!! It is too hot. We are having a “heat wave” hovering over the Midwest and we all know how hot they have been down south this summer.  HHHHhhhooooottttt!!!  That is why I am sharing this fresh and easy recipe which requires NO OVEN, only a little stove top action and the outdoor grill if you are brave enough to go outside.

Southwest Chicken and Rice Salad

• 2 medium ears of 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 Tbsp 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

1. Remove and discard corn husks and silk.  Brush 1 Tbsp olive oil over ears of corn.  Grill, covered, over medium heat for 15-20 minutes or until tender.  Cut corn from cobs.  (If it is too hot to grill, then used frozen whole kernel corn or a can of whole kernel corn, drained. )
2. In a large bowl, combine cooked chicken, red pepper, jalapenos, cilantro and corn.
3. 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.
4. Cook rice according to package direction; cool.  Just before serving, stir rice and avocados into salad.

Stay cool out there and enjoy!