Mexican Chicken & Rice Salad
MEXICAN CHICKEN & RICE SALAD
Fresh crisp Mexican inspired salad loaded with seasoned chicken, rice, black beans, corn, fresh peppers, and cilantro.
Mexican food is something my whole family just loves. They could eat tacos every single night. This is a little different way to go about taco night. It’s a beautiful salad that is so fresh and delicious.
WHAT YOU NEED
olive oil
chicken breast
brown rice
orange bell pepper
roma tomatoes
frozen corn
black beans
minced jalapeno
green onions
queso duro
cilantro
taco seasoning
lemon juice
lime juice
salt
black pepper
avocado
HOW TO MAKE IT
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 chicken 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
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.