Mexican Chicken and Rice Salad Recipe

This Mexican Chicken and Rice Salad is a vibrant and flavorful dish that’s perfect for a light lunch, a healthy dinner, or a crowd-pleasing side dish. Tender chicken, fluffy rice, and a medley of colorful vegetables are tossed in a zesty dressing, creating a satisfying and refreshing salad that’s bursting with Mexican-inspired flavors.

Ingredients

Here’s what you’ll need to create this delicious Mexican Chicken and Rice Salad:

• Olive oil: For cooking the chicken and for the dressing.
• Chicken breasts: Skinless and boneless, cut into small pieces for quick cooking.
• Taco seasoning: Adds a blend of spices for a classic Mexican flavor.
• Frozen corn: Adds sweetness and texture.
• Cooked rice: I used basmati rice, but you can use any type of cooked rice you like.
• Green bell pepper: Chopped, for color, sweetness, and crunch.
• Cherry tomatoes: Chopped, for juicy sweetness.
• Black beans: Adds protein and a hearty texture.
• Green onions: Chopped, adds a mild onion flavor and a pop of color.
• Queso duro cheese: Shredded, adds a salty and slightly tangy flavor. You can substitute with cheddar cheese if queso duro is unavailable.
• Cilantro: Chopped, for a fresh herb flavor.
• Lemon juice and lime juice: Freshly squeezed, adds brightness and acidity to the dressing.
• Salt and pepper: To taste.
• Avocado: Optional, diced or sliced, adds creaminess and healthy fats.

How to Make Mexican Chicken and Rice Salad

Step 1: Cook the Chicken and Corn

Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Season the chicken pieces with the taco seasoning and add them to the skillet. Cook for about 10 minutes, or until cooked through and slightly browned. Remove the chicken from the skillet and set aside. Add the frozen corn to the same skillet and cook over high heat for 1-2 minutes, or until slightly charred.

Step 2: Assemble the Salad

In a large bowl, combine the cooked chicken, charred corn, cooked rice, chopped green bell pepper, chopped cherry tomatoes, black beans, chopped green onions, shredded queso duro (or cheddar cheese), chopped cilantro, lemon juice, lime juice, 2 tablespoons of olive oil, and salt and pepper to taste. If using, add the diced or sliced avocado. Toss everything together until well combined.

Step 3: Serve

Serve the salad warm or cold, depending on your preference.

How to Serve Mexican Chicken and Rice Salad

• Main Course: This Mexican Chicken and Rice Salad is a hearty and satisfying meal on its own.
• Side Dish: Serve it as a side dish with your favorite Mexican-inspired main courses, such as tacos or enchiladas.
• Lunchbox Friendly: Pack it in a container for a delicious and convenient lunch.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to a week.

FAQs

Can I use a different type of protein?

Yes, you can substitute the chicken with shrimp, steak, or tofu.

Can I use quinoa instead of rice?

Absolutely! Cooked quinoa is a great alternative to rice in this salad.

Can I make this salad ahead of time?

Yes, you can assemble the salad a few hours ahead of time and store it in the refrigerator until ready to serve.

How can I make this salad spicier?

Add more taco seasoning, a pinch of cayenne pepper, or diced jalapeños to the salad.

There you have it! A delicious and easy-to-make recipe for Mexican Chicken and Rice Salad that’s perfect for any occasion. Enjoy!

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