Southwest Summer Salad recipe

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Ingredients

2 cups chilled cooked rice
2 cups shredded cooked chicken
1 large tomato, chopped
2 tablespoons chopped fresh cilantro
1 bunch green onions, sliced
1 avocado, diced
⅓ cup canola oil
3 tablespoons lime juice
1 tablespoon lime zest
4 cloves garlic, minced
1 jalapeno pepper, minced
1 teaspoon salt
1 teaspoon ground oregano
½ teaspoon ground cumin
½ teaspoon chili powder
1 head lettuce, chopped

Nutrition Info

508.9 calories
carbohydrate: 39.5 g
cholesterol: 53.1 mg
fat: 29.1 g
fiber: 7.9 g
protein: 25.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 662 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rice, chicken, tomato, cilantro, green onions, and avocado together in a bowl.

  2. Whisk canola oil, lime juice, lime zest, garlic, jalapeno pepper, salt, oregano, cumin, and chili powder together in a bowl, pour over rice mixture and toss to coat. Chill in refrigerator, about 1 hour.

  3. Place lettuce in a serving bowl, top with rice mixture.

Recipe Yield

4 servings

Recipe Note

I got this wonderful recipe from a friend several years ago. It's a great main dish salad for hot weather. I usually double it for my family so we can eat the leftovers for lunch the next day.

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