Southwest Summer Salad

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.

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 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.

Step: 3

Place lettuce in a serving bowl; top with rice mixture.

NUTRITION FACT

Per Serving: 509 calories; protein 25.6g; carbohydrates 39.5g; fat 29.1g; cholesterol 53.1mg; sodium 662mg.

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