Mexican Chicken and Rice Salad
Mexican Chicken and Rice Salad - a fresh summer salad loaded with black beans, chicken, corn and rice. Totally addicting and makes the perfect dinner for a busy weeknight.
Servings: 6
Calories: 529kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts skinless and boneless, cut into small pieces
- 3 tablespoons taco seasoning
- 1 cup frozen corn
- 1½ cups rice cooked (I used basmati)
- 1 green bell pepper chopped
- 1 cup cherry tomatoes chopped
- 1 cup black beans
- 6 green onions chopped
- 1 cup queso duro shredded
- ½ cup cilantro chopped
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon lime juice freshly squeezed
- 2 tablespoon olive oil
- 1 avocado optional
- ¼ teaspoon salt or ot taste
- ½ teaspoon pepper or to taste
Instructions
- Heat 1 tbsp olive oil in a non stick skillet over medium high heat. Season the chicken with the taco seasoning, add more if you want it spicier, and add chicken to skillet. Cook the 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.
- Serve either warm or cold.
Notes
- If you don't have queso duro cheese, you can use cheddar cheese.
- This recipe will stay fresh in an airtight container for up to a week in the fridge.
Nutrition
Serving: 1serving | Calories: 529kcal | Carbohydrates: 58g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 421mg | Potassium: 832mg | Fiber: 7g | Sugar: 2g | Vitamin A: 787IU | Vitamin C: 34mg | Calcium: 179mg | Iron: 2mg