Instructions

Prepare Delicioso Long Grain rice according to package directions.

While that is cooking, wash peppers and tomatoes.

Dice peppers and tomatoes. Set aside.

Cut the avocado in half, and carefully remove the pit. Scoop out the inside and slice. Set aside.

Slice the mango from top to bottom, avoiding the pit in the center. Remove the peel and

dice. Set aside.

Heat olive oil in a large skillet over medium heat.

Add 2 ears of corn. Let sit in skillet for 10-12 minutes, rotating occasionally.

Once corn starts to brown, remove from heat. Add chili power if desired.

Using a sharp knife, carefully remove the corn kernels from the cob by cutting from top to

bottom. Set aside.

Using the same skillet as before, add chicken cutlets and cook for 10-15 minutes.

Flipping halfway through. Remove from skillet once fully cooked.

Cut or tear romaine lettuce and place in a large bowl. Add prepared corn, diced avocado, tomatoes, red pepper, mango, and Delicioso rice to the salad.

Slice chicken cutlets into strips and add to the salad.

To make salad dressing, whisk together 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon Dijon mustard, dash of salt, 3-4 tablespoons Iberia extra virgin olive oil, and pepper.

Once salad is dressed, toss and serve.