Ingredients
2 cans (14-1/2 ounces each) chicken broth2 cups uncooked long grain rice1/2 cup water4 cups cubed cooked turkey4 medium tomatoes, seeded and chopped2 cups fresh or frozen corn, thawed1 large green pepper, chopped1 medium red onion, chopped1 cup olive oil1/2 cup minced fresh cilantro1 can (4 ounces) chopped green chiles3 tablespoons white wine vinegar3 tablespoons lime juice2 tablespoons Dijon mustard2-1/2 teaspoons ground cumin1 teaspoon garlic salt1/2 teaspoon crushed red pepper flakes1 medium ripe avocado, peeled and cubed
Preparation
In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chiles, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.
