- 1 6-ounce package southwestern-flavored rice mix
- ¾ pound boneless, skinless deli chicken, diced
- 1 4-ounce can diced green chiles
- ¼ cup Jalapeño Lime Cream Dressing
- Optional garnishes: ¼ cup ripe olives, sliced; 1 head of red or green leaf lettuce, rinsed and torn into bite-size pieces
- Cook the rice according to package directions. Set aside to cool.
- Place the chicken, chiles, pepper, and rice in a large bowl and toss with the salad dressing. Add the olives, if desired. To serve, divide the salad among 4 plates, on top of the lettuce, if using.
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