Corn, Avocado and Rice Summer Salad With Or Without Chicken

RECIPE # 1727

 

Another great salad to enjoy. Easy peasy to make for four people.

 

  • 1/2 cup rice, rinsed and drained
  • 4 fresh ears of corn, husks and silk removed
  • 1/2 cup toasted pecans, coarsely chopped
  • 1/3 cup fresh baby spinach, torn into bite size pieces
  • 3 tbsp. olive oil
  • 3 tbsp. fresh squeezed lime juice
  • 1 avocado, seeded, peeled and quartered
  • slices of roast chicken, if using

In a large pot of boiling water, add the rice. Reduce the heat and simmer for about 35-40 minutes, or if you have one, use a rice cooker and set the timer.

While the rice is cooking, spray the corn with cooking spray and place on the barbecue grill for about 8 minutes, turning often. Remove from the grill and let cool to the touch. Cut  the corn from the cobs.

Drain the rice. In a large bowl, add all the ingredients, toss to mix while still warm. Spoon in four equal portions and top with an avocado piece. If you wish to bring it up a level, add slices of roasted chicken on the side. (perhaps left-overs from Sunday dinner).

Serve with warmed Brioche buns. Ooohhhhh!

In a word…YUM!

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