Mexican Chicken and Rice Salad
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
