Ingredients

DRESSING

1/3 cup lime juice

1/3 cup vegetable oil

1/4 cup chopped green onions

1 Tbsp. chopped fresh cilantro

2 garlic cloves, minced

1/2 tsp. cumin

1/4 to 1/2 tsp. cayenne pepper

1/4 tsp. salt

SALAD

1 lb. boneless skinless chicken breasts

3 cups cooked Riceland Extra Long Grain Rice

1 can (8 oz.) whole kernel corn, drained

1 can (2.25 oz.) sliced ripe olives, drained

1 cup quartered cherry tomatoes

4 cups torn salad greens or shredded lettuce

Directions 

In small bowl, combine all dressing ingredients; mix well.

In medium bowl, combine half of dressing and chicken, turning to coat. Cover; refrigerate 2-3 hours, turning occasionally. Refrigerate remaining dressing.

In medium bowl, combine rice, corn, olives and tomatoes; pour remaining dressing over rice mixture. Toss to coat.

Remove chicken from dressing-marinade. Broil 4-6 inches from heat for 13-18 minutes or until chicken is tender and juices run clear.

To serve, cut chicken into strips. Place 1 cup greens on each of 4 plates. Top with rice mixture and chicken.