Mexican Chicken and Rice Salad
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
529 kcal
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Course
Main Course, Salad, Lunch
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Cuisine
Mexican
Mexican Chicken and Rice Salad
Description
The recipe involves cooking chicken breast pieces seasoned with taco seasoning until browned and cooked through. The same pan is used to quickly char frozen corn for added smoky flavor. These cooked ingredients are then combined with cooked basmati rice, chopped bell pepper, cherry tomatoes, black beans, green onions, shredded queso duro, cilantro, and avocado if desired. The salad is dressed with a mixture of lemon and lime juice along with olive oil, and lightly seasoned with salt and black pepper.
The salad has a fresh, slightly tangy character from the citrus and herbs, with protein from the chicken and beans and varied textures from the vegetables and cheese. It can be enjoyed warm or chilled, making it versatile for different serving needs such as lunch, light dinner, or potluck.
If queso duro cheese is unavailable, cheddar can be substituted. The salad keeps well in an airtight container refrigerated for up to a week, which makes it convenient for meal planning or leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast skinless and boneless, cut into small pieces
- 3 tablespoons taco seasoning
- 1 cup corn frozen
- 1½ cups rice cooked (I used basmati)
- 1 green bell pepper chopped
- 1 cup cherry tomato chopped
- 1 cup black beans
- 6 green onions chopped
- 1 cup queso duro shredded
- ½ cup cilantro chopped
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon lime juice freshly squeezed
- 2 tablespoon olive oil
- 1 avocado optional
- ¼ teaspoon salt or ot taste
- ½ teaspoon black 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.
- Add all ingredients to a large bowl, season with salt and pepper and toss.
- Serve either warm or cold.
Notes
- Cheddar cheese can replace queso duro if not available.
- Store in an airtight container in the fridge for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 529kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 67mg | 22% |
| Sodium | 421mg | 18% |
| Potassium | 832mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 34mg | 38% |
| Calcium | 179mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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