Mexican Chicken & Rice Salad
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
- 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.