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Rice & Corn Salad with Chicken

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  • 3 Tbsp. olive oil
  • 1 jalapeno pepper, sliced
  • 1 cup regular rice or converted rice
  • 2 cups water
  • 2 1/2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  • Juice and grated peel from 1 lime
  • 1 1/2 lbs. boneless, skinless chicken breast halves
  • 2 ears corn-on-the-cob
  • 2 cups halved cherry tomatoes
  • 1 small avocado, diced
  • 1/2 cup thinly sliced red onion
  • 1 bag (5 oz.) spring salad mix



Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat 1 tablespoon oil over medium heat in 2-1/2-quart saucepan and cook jalapeno 2 minutes, stirring frequently. Add rice and cook, stirring frequently, 2 minutes or until rice is golden. Add water and 1 tablespoon Knorr® Tomato Bouillon with Chicken flavor and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes until rice is tender.
  • 2 Meanwhile, combine remaining 2 tablespoons oil, 1 tablespoon Bouillon and grated lime peel. Coat chicken with 1/2 of the mixture and coat corn with remaining mixture.
  • 3 Grill chicken and corn, turning once, about 15 minutes or until chicken is thoroughly cooked and corn is to desired doneness. Let chicken stand 5 minutes before slicing. Cut corn from ears.
  • 4 Cool rice slightly, then stir in tomatoes, avocado, onion, lime juice and remaining 1/2 tablespoon Bouillon.
  • 5 To serve, arrange salad mix on serving platter, then top with rice mixture, chicken and corn.