Sunday, August 7, 2011

Chicken and avocado rice salad recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and avocado rice salad recipe. Enjoy quick & easy rice recipes and learn how to make Chicken and avocado rice salad.

Ingredients (serves 6)

2 tablespoons cajun seasoning
1 tablespoon olive oil
600g chicken breast fillets, trimmed
2 cups long-grain rice, rinsed
150g baby spinach
2 corn cobs
1 avocado, sliced
3 green onions, sliced
1/2 cup coriander sprigs
Chilli mayonnaise dressing
1/2 teaspoon chilli powder
1/4 cup buttermilk
1/2 cup whole-egg mayonnaise
1 lime, juiced

Method

Combine seasoning and oil on a plate. Add chicken and turn to coat. Cover and refrigerate until required.

Meanwhile, cook rice following absorption method on packet. Remove from heat. Stir with a fork to separate grains. Add spinach and stir to combine. Cover and stand for 5 minutes. Set aside.

Make chilli mayonnaise dressing: Place chilli powder, buttermilk, mayonnaise and 1/4 cup lime juice in a screw-top jar. Secure lid and shake to combine.

Preheat barbecue grill on medium-high heat. Grill corn, turning, for 10 minutes and chicken for 7 minutes each side or until just cooked through. Transfer corn and chicken to a chopping board. Cut kernels from corn. Thickly slice chicken. 5 Spoon spinach rice into a large bowl. Add corn, chicken, avocado, green onions and coriander. Pour over dressing. Toss gently to combine. Serve.

Source
Super Food Ideas - December 2006, Page 64
Recipe by Alison Adams 


More Rice Recipes:   

Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
 

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