This confetti chicken salad recipe has, rightfully so, been described as a party on a plate. The spicy combination of chili powder, garlic, and jalapeno peppers meets the cooling effects of the fresh limejuice and the ample fruit of the avocado. If desired the rice could be replaced with 4 cups of cooked pasta such as macaroni, shells, or tubetti (short tube pasta).
Confetti chicken salad looks pretty when served on a bed of lettuce.
1/4 cup fresh lime juice
3 Tablespoons olive oil
1 clove garlic , crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups chicken, cooked and cubed
1 red bell pepper, cut into thin strips
1/3 cup green onions, sliced
2 Tablespoons fresh cilantro, or parsley, chopped
2 jalapeno peppers, stemmed, seeded, minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled, cut in chunks
1. Blend lime juice, oil, garlic, chili powder and salt in large bowl.
2. Add chicken, red pepper, onions, cilantro and hot peppers.
3. Cover and refrigerate 2 to 3 hours.
4. Add rice and avocado chunks; toss lightly, and serve.
More Chicken recipes
|Classic Chicken Salad||Easy||Healthy Chicken Salad|
|Confetti Chicken Salad||Garlic Pasta||California Chicken Salad|