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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 4 cloves garlic minced
- 1 large tomato chopped
- 2 tablespoons chopped fresh cilantro
- 1/3 cup canola oil
- 1 bunch green onions sliced
- 1 jalapeno pepper minced
- 3 tablespoons lime juice
- 1 teaspoon ground oregano
- 2 cups shredded cooked chicken
- 1 head lettuce chopped
- 1 avocado, diced
- 2 cups chilled cooked rice
- 1 tablespoon lime zest
- Carbohydrate 12.0185826672364 g
- Cholesterol 0 mg
- Fat 19.2598403907404 g
- Fiber 4.17211907880347 g
- Protein 3.86699775001029 g
- Saturated Fat 1.45498978448361 g
- Serving Size 1 1 serving (292g)
- Sodium 61.2335083335371 mg
- Sugar 7.84646358843293 g
- Trans Fat 0.387170779356546 g
- Calories 223 calories
Directions Combine rice, chicken, tomato, cilantro, green onions, and avocado together in a bowl. 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. Place lettuce in a serving bowl; top with rice mixture.
