Southwest Turkey & Rice Salad

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.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups water
• 1  cup long-grain rice (I like Jasmine)
• 2  cups  diced cooked chicken or 2  cups turkey breast
• 3⁄4 lb  ripe plum tomato, seeded and diced
• 1  cup  diced green bell pepper
• 1  cup corn kernels, cooked fresh or 1  cup  frozen corn kernel, thawed
• 1⁄3 cup  diced red onion

• Dressing

• 1⁄2 cup extra virgin olive oil
• 6  tablespoons  chopped fresh cilantro
• 3  tablespoons white wine or 3  tablespoons  rice wine vinegar
• 1  tablespoon Dijon mustard
• 1  large jalapeno chile, seeded and minced very fine
• 1 1⁄4 teaspoons ground cumin
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon pepper
•  avocado, slices (to garnish)
•  red leaf lettuce (to garnish)

Directions

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.