Chicken and avocado rice salad

This hearty chicken salad is a complete meal with healthy vegetables and creamy chilli mayonnaise dressing.

Recipe «Chicken and avocado rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp cajun seasoning, 1 tbsp olive oil, 600g chicken breast fillets, trimmed, 2 cups white long-grain rice, rinsed, 150g baby spinach , 2 corn cobs, 1 avocado, sliced, 3 green onions, sliced , 1/2 cup coriander sprigs, 1/2 tsp chilli powder, 1/4 cup buttermilk, 1/2 cup whole-egg mayonnaise, 1 lime, juiced.

Ingredients:

• 2 tbsp cajun seasoning 
• 1 tbsp olive oil 
• 600g chicken breast fillets, trimmed 
• 2 cups white long-grain rice, rinsed 
• 150g baby spinach 
• 2 corn cobs 
• 1 avocado, sliced 
• 3 green onions, sliced 
• 1/2 cup coriander sprigs 
• 1/2 tsp chilli powder 
• 1/4 cup buttermilk 
• 1/2 cup whole-egg mayonnaise 
• 1 lime, juiced 

Instructions

1. Combine seasoning and oil on a plate. Add chicken and turn to coat. Cover and refrigerate until required.
2. Meanwhile, cook rice following absorption method on packet. Remove from heat. Stir with a fork to separate grains. Add spinach and stir to combine. Cover and stand for 5 minutes. Set aside.
3. Make chilli mayonnaise dressing: Place chilli powder, buttermilk, mayonnaise and 1/4 cup lime juice in a screw-top jar. Secure lid and shake to combine.
4. Preheat barbecue grill on medium-high heat. Grill corn, turning, for 10 minutes and chicken for 7 minutes each side or until just cooked through. Transfer corn and chicken to a chopping board. Cut kernels from corn. Thickly slice chicken. 5 Spoon spinach rice into a large bowl. Add corn, chicken, avocado, green onions and coriander. Pour over dressing. Toss gently to combine. Serve.