Southwest Turkey & Rice Salad

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“This is a perfect summertime main-course salad. Cool and refreshing, and you can make it up to a day ahead of time, so you don't have to prepare it during the heat of the day. It's also a good buffet dish, or picnic dish. It travels very well. This is one of my favorite summer meals.”

Ingredients Nutrition


  1. Bring the water to a boil, stir in the rice, bring to the boil again, cover and turn heat down to low.
  2. Cook until tender, about 15-20 minutes.
  3. Transfer the rice to a large bowl and add the chicken, tomato, bell pepper, corn and red onion.
  4. Toss to combine.
  5. Whisk together all the ingredients for the dressing, and pour over top of the salad, then toss again.
  6. The salad should be covered and refrigerated for at least 3 hours, but is better if left overnight.
  7. To serve, arrange the lettuce leaves in a shallow bowl, spoon the salad on top, garnish with avocado slices.
  8. Notes: Please don't leave out the cilantro or jalapeno.
  9. This is not a spicy dish, but those items are very important.
  10. My husband hates cilantro, but loves this dish.
  11. I like to serve this salad with fresh tortillas, or corn cakes.

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