Go Back
Print

Mexican Chicken and Rice Salad Recipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
A vibrant and flavorful salad combining tender chicken, rice, fresh vegetables, and zesty dressing, perfect for a quick lunch or dinner.

Ingredients

Main ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts (cut into small pieces)
  • 3 tablespoons taco seasoning
  • 1 cup frozen corn kernels
  • 1.5 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 green onions (chopped)
  • 1 cup shredded queso duro cheese or cheddar cheese
  • 0.5 cup chopped cilantro
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1 avocado diced avocado (optional)
  • 0.25 teaspoon salt (or to taste)
  • 0.5 teaspoon black pepper (or to taste)

Instructions 

  • Cook chicken with taco seasoning until browned and cooked through, then remove from skillet.
  • Cook corn until slightly charred in the same skillet.
  • Combine chicken, corn, rice, vegetables, cheese, and cilantro in a large bowl.
  • Whisk lemon juice, lime juice, olive oil, salt, and pepper to make dressing, then toss with salad.
  • Add diced avocado if desired, then serve warm or cold.

Notes

For extra flavor, let the salad chill for 30 minutes before serving.
Calories: 550kcal
Cost: $15
Course: Salad
Cuisine: Mexican
Keyword: Chicken, rice, Vegetables