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Southwest Summer Salad Recipe

Recipe by: Heidi

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In1 h 20 m
  • 1Combine rice, chicken, tomato, cilantro, green onions, and avocado together in a bowl.
  • 2Whisk 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.
  • 3Place lettuce in a serving bowl; top with rice mixture.
Ingredients
  • 4 servings
  • 509 cals
  • 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
  • 1/3 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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 head lettuce, chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    509
    25%
  • Fat:
    29.1
    45%
  • Carbs:
    39.5
    13%
  • Protein:
    25.6
    51%
  • Cholesterol:
    53
    18%

Based on a 2,000 calorie diet

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