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Mexican Chicken and Rice Salad Recipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A vibrant and flavorful salad combining seasoned chicken, rice, fresh vegetables, and a zesty dressing, perfect for a quick lunch or dinner.

Ingredients

Protein

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts (cut into small pieces)
  • 3 tablespoons taco seasoning

Vegetables

  • 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 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 (optional)
  • 0.25 teaspoon salt, or to taste
  • 0.5 teaspoon black pepper, or to taste

Instructions 

  • Cook chicken with taco seasoning in a skillet until browned and cooked through. Remove and set aside.
  • Cook corn until slightly charred in the same skillet.
  • Combine chicken, corn, rice, bell pepper, tomatoes, black beans, green onions, cheese, and cilantro in a large bowl.
  • Whisk lemon juice, lime juice, olive oil, salt, and pepper to make the dressing.
  • Pour dressing over the salad, toss to coat, add diced avocado if desired, and serve.

Notes

For extra flavor, let the salad chill for 30 minutes before serving.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Mexican
Keyword: Chicken, rice, Vegetables