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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 tbsp olive oil
- 1 lb chicken breasts skinless and boneless, cut into small pieces
- 3 tbsp taco seasoning
- 1 cup frozen corn
- 1 1/2 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
- 1/2 cup cilantro chopped
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp lime juice freshly squeezed
- 2 tbsp olive oil
- 1 avocado optional
- 1/4 tsp salt or ot taste
- 1/2 tsp pepper or to taste
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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 528kcal | Carbohydrates: 57g | Protein: 28g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 420mg | Potassium: 825mg | Fiber: 7g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 33.7mg | Calcium: 178mg | Iron: 2.3mg