Mexican Chicken and Rice Salad


Serves: 6

I love this salad - so easy and so addicting. Perfect for a summer meal. Use leftover chicken to make it even easier. I have a rice cooker and cook a full pot of brown rice, my favorite, then freeze in ziplock bags. This makes for easy summer meals. Queso Duro is a mexican cheese. It's airy and light, white in color, and hard as a brick. I have had a hard time finding it, but you can substitute Queso Fresco, pepper jack, or shredded cheddar cheese with delightful results.


Prep Time:
Cook Time:
Total Time:

Ingredients:

1 tablespoon olive oil
2 chicken breasts, cut into small pieces
11/2 cups cooked rice
1 green bell pepper, chopped
1 cup cherry tomato, chopped
1 cup frozen corn
1 cup black beans
6 green onions, chopped
1 cup queso duro, shredded
1/2 cup cilantro, chopped
3 tablespoons taco seasoning mix
juice from 1 lemon
juice from 1 lime
2 tablespoons olive oil
salt and pepper to taste
1 avocado

Directions:

Heat 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 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. Refrigerate leftovers, good for up to 5 days.

Source: jocooks.com



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