Mexican Chicken & Rice Salad
Mexican Chicken & Rice Salad
Hello, my fellow foodie adventurers!
Today’s quest is Fresh crisp Mexican inspired salad Mexican Chicken & Rice Salad: All the bold, fresh flavors your family craves on taco night, taco-seasoned chicken, charred rice, crisp peppers, cilantro, lime, and creamy avocado come together in the most beautiful, colorful salad you’ll ever scoop onto your plate.
Ingredients You’ll Need (The Quest Inventory)
1 tbsp olive oil
2 chicken breast (cubed)
1/12 cups brown rice (cooked)
1 orange bell pepper (chopped
1 cup fresh tomatoes (chopped)
1 cup frozen corn
14 oz can black beans
1 tbsp minced jalapeno
6 green onions (thinly sliced)
1 cup cheddar cheese (shredded)
1/2 cup cilantro (chopped)
1 packet taco seasoning
1 tbsp lemon juice
1 tbsp lime juice
1/4 tsp salt
1/4 tsp black pepper
1 avocado (sliced)
How to Forge the Feast (The Quest Steps)
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Cook rice according to package directions.
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Chop all the veggies and shred the cheese.
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Heat olive oil in a nonstick skillet over medium-high heat.
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Chop the chicken into cubes.
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Season the chicken with 3 tbsp taco seasoning and add chicken to skillet.
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Cook chicken for about 10 minutes until cooked through and starts to slightly brown. Remove from skillet.
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To the same skillet add the corn and cook over high heat just until it starts to char a little bit, no more than 2 minutes.
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Add all ingredients to a large bowl, season with salt and pepper and toss.
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Garnish with the avocado, sour cream, and salsa.
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Serve and enjoy.
Tips Tricks & Tasty Variations
Cooking Tricks:
- Keto friendly: Swap out the rice for cauliflower rice
- Make it ahead: flavors get even better after an hour in the fridge!
- Double the chicken and keep it ready for the week’s lunches.
Tasty Variations:
- Shrimp fiesta: swap chicken for chili-lime shrimp.
- Steakhouse style: use grilled flank steak strips.
- Breakfast bowl:top with a fried egg and hot sauce.
- Crunch factor: crushed pork rinds or cheese crisps instead of tortilla strips.
If you missed it, swing back to my last post: Halibut with Charred Corn Salad.
Mexican Chicken & Rice Salad
Ingredients
- 3 tbsp olive oil
- 2 chicken breast (cubed)
- 1 1/2 cups brown rice (cooked)
- 1 orange bell pepper (chopped)
- 1 cup roma tomatoes (chopped)
- 1 cup frozen corn
- 14 oz black beans (drained and rinsed)
- 1 tbsp minced jalapeno
- 6 green onions (thinly sliced)
- 1 cup queso duro (shredded)
- 1/2 cup cilantro (chopped)
- 1 packet taco seasoning
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 avocado (sliced)
Instructions
- Cook rice according to package directions.
- Chop all the veggies and shred the cheese.
- Heat olive oil in a nonstick skillet over medium-high heat.
- Chop the chicken into cubes.
- Season the chicken with 3 tbsp taco seasoning and add chicken to skillet.
- Cook chicken for about 10 minutes until cooked through and starts to slightly brown. Remove from skillet.
- To the same skillet add the corn and cook over high heat just until it starts to char a little bit, no more than 2 minutes.
- Add all ingredients to a large bowl, season with salt and pepper and toss.
- Garnish with the avocado, sour cream, and salsa.
- Serve and enjoy.