Makes a cool summer super! Nice recipe for using leftover grilled chicken and cooked rice.
3 cups cooked long grain brown rice
2 small boneless skinless chicken breasts*
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
1/2 small green pepper, chopped
1/2 cup chopped red onion, optional
2 small tomatoes
3 1/2 cups fresh baby spinach leaves (~ 3 oz)
6 ounces Swiss cheese
1/2 avocado, peeled and sliced
3/4 cup fat-free vinaigrette dressing**
Cook brown rice according to package directions. Cool.
Marinate chicken with favorite marinade; for a tasty marinade, see below.* Drain marinade and grill chicken breasts (or cook according to favorite method). Slice, and set aside.
Combine cooled rice with drained and rinsed black beans, drained corn, chopped pepper, and chopped onion. Chop 1 tomato and add to salad mix; set second tomato aside. Toss to mix.
Wash and pat dry spinach leaves. Arrange spinach in bottom of serving bowl. Place rice salad mix on spinach. Make 4 wedge cuts partially through the second tomato; allow tomato to open creating a flower. Place tomato flower on top of rice. Slice cheese into julienne strips and arrange on salad; add sliced chicken and sliced avocado. Drizzle with dressing just before serving, or allow guests to add their own dressing. Serves 6.
* Chicken marinade – combine 1 can (12 oz.) lemon-lime soda, 3/4 cup soy sauce, 1/2 cup vegetable oil, 1/2 teaspoon garlic powder, and 1 tablespoon horseradish. Add chicken and marinate 1-2 hours or up to overnight. Drain marinade and grill chicken until cooked.
** Huckleberry flavored vinaigrette goes especially well with this salad.