Mexican Chicken and Rice Salad
Try this Mexican Chicken and Rice Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 1 green bell pepper chopped
- 1 tbsp olive oil
- 2 tbsp olive oil
- juice from 1 lemon
- 1 cup black beans
- 1 cup frozen corn
- 1/2 cup cilantro chopped
- 3 tbsp taco seasoning
- juice from 1 lime
- 6 green onions chopped
- 2 chicken breasts cut into small pieces
- 1 1/2 cups cooked rice i used basmati
- 1 cup cherry tomatoes chopped
- 1 cup queso duro shredded
- 1 avocado (optional)
- Carbohydrate 43.7747547991495 g
- Cholesterol 0 mg
- Fat 2.39033770922743 g
- Fiber 6.71169998096815 g
- Protein 6.98607166946286 g
- Saturated Fat 0.414984583477126 g
- Serving Size 1 1 Serving (289g)
- Sodium 126.733512153108 mg
- Sugar 37.0630548181813 g
- Trans Fat 0.182315833391749 g
- Calories 216 calories
Heat 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 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. Refrigerate leftovers, good for up to 5 days.
