Southwest Chicken & Rice Salad

• 2 medium ears sweet corn
• 1/4 cup olive oil, divided
• 2 cups cubed cooked chicken breast
• 1 medium sweet red pepper, julienned
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons minced fresh cilantro
• 1/4 cup lime juice
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked long grain rice
• 2 medium ripe avocados, peeled and cubed

1. 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.
2. In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn.
3. 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.
4. Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

ears sweet corn, olive oil, chicken breast, sweet red pepper, peppers, fresh cilantro, lime juice, garlic, chili powder, salt, pepper, long grain rice, avocados

Taken from www.tasteofhome.com/recipes/southwest-chicken-rice-salad/ (may not work)