Ingredients
2 medium ears sweet corn1/4 cup olive oil, divided2 cups cubed cooked chicken breast1 medium sweet red pepper, julienned2 jalapeno peppers, seeded and minced2 tablespoons minced fresh cilantro1/4 cup lime juice1 garlic clove, minced1 teaspoon chili powder3/4 teaspoon salt1/4 teaspoon pepper1 cup uncooked long grain rice2 medium ripe avocados, peeled and cubed
Preparation
Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs.
In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn.
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.
Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.
