ats
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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.
Hubs and I are salad people, not because we’re healthy eaters or anything, we’re far from that, but because we just love salads, especially hubs. Not only does he love eating salads, but he’s a salad connoisseur. He makes the best salads, hands down. He’ll try all kinds of weird combinations and somehow they always work. We eat our salads though as side dishes, not as main dishes, so he’d normally make one of his famous salads along with a good steak or something.
But this salad, my friends, he cannot take credit for because I made it all by myself. I’ve been craving Mexican food for the past week, and I even made some taquitos when my sister was here visiting on Saturday, but I was still craving it.
Mexican Chicken and Rice Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Ingredients
- 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
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.
Full Recipes>>Mexican Chicken and Rice Salad