Friday Recipe - Rice, corn and spinach salad

This recipe is for a very good main dish salad. Mr. Man thought the rice in a salad seemed really gross, but he ended up really liking it and asked me to make it again for his lunch at work! This recipe is also very easy to throw together. It would be a great way to use up left over rice and/or left over corn.

Rice, corn and spinach salad
INGREDIENTS:
1 1/2 c corn, cooked and cooled
1 1/2 - 2 c cooked rice, cooled
1 pint cherry or grape tomatoes, halved
2 c fresh spinach (a Spring Mix salad mix is also very good) *The amount is purely a guess on my part, I actually just grabbed a couple handfuls and mixed it in until it looked right.*
1 jalapeno pepper, finely chopped (use as much or as little as you desire)
1 small red onion, cut in thin wedges (OPTIONAL)
3 Tbls red wine vinegar
3 Tbls olive oil
2 chicken breasts, grilled

Combine cooked rice, tomatoes, spinach, onion and jalapeno. Top with corn. Drizzle with olive oil and vinegar. Season to taste with salt and pepper. Lay grilled chicken strips across the top of the salad.

**We also found that although this salad was pretty good when served immediately, it was even better after it chilled for about an hour or so.