Description
This Mexican Chicken and Rice Salad is a vibrant and flavorful dish that’s perfect for a quick and healthy meal. It combines tender chicken, charred corn, fresh vegetables, and a zesty dressing, making it a satisfying and versatile salad.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 3 tablespoons taco seasoning
- 1 cup frozen corn kernels
- 1 1/2 cups cooked rice (such as basmati)
- 1 green bell pepper, chopped
- 1 cup cherry tomatoes, chopped
- 1 cup black beans, drained and rinsed
- 6 green onions, chopped
- 1 cup shredded queso duro cheese (or cheddar cheese)
- 1/2 cup chopped cilantro
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 avocado, diced (optional)
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Cook Chicken and Corn: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season chicken with taco seasoning and cook until browned and cooked through. Remove chicken from skillet. Add corn to the skillet and cook until slightly charred.
- Assemble Salad: In a large bowl, combine cooked chicken, charred corn, rice, bell pepper, cherry tomatoes, black beans, green onions, queso duro cheese (or cheddar), and cilantro.
- Make Dressing: In a small bowl, whisk together lemon juice, lime juice, olive oil, salt, and pepper.
- Toss and Serve: Pour the dressing over the salad and toss to coat. Add diced avocado, if desired. Serve warm or cold.
Notes
- Cheese: If you don’t have queso duro cheese, you can substitute with cheddar cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Variations:
- Add other vegetables, such as diced red onion or sliced jalapeños.
- Use a different type of cheese, such as Monterey Jack or pepper jack.
- Top with tortilla chips or crumbled queso fresco for extra crunch.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
