Mexican Chicken And Rice Salad
This Mexican chicken and rice salad is chock full of warm rice, tender chicken, fresh veggies, and topped with a zesty dressing. So let’s get into it!
Ingredients In Mexican Chicken And Rice Salad
Chicken – I used boneless and skinless breast for this salad recipe but feel free to substitute these for chicken thighs. Just keep in mind that thighs need to cook longer. Taco seasoning – I like to make things easy, you guys know that, both for myself and for all my readers! So in this recipe taco seasoning from the packet will do just fine. Frozen corn – Again a quick little short cut, frozen corn will work in a pinch. Rice – Cooked rice that’s been allowed to come to room temperature if you’d prefer this salad cold. I used basmati but any rice will do. Veggies – Bell pepper and cherry tomatoes chopped up for our fresh component. Beans – Black beans are best for this salad. Herbs – Fresh cilantro and green onions, mmm! Juice – If you’re making Mexican food and you don’t have limes on hand, you’re missing a major ingredient! I used both lime and lemon juice fresh squeezed. Cheese – I used queso duro, a salty hard cheese that is common in Latin American dishes. It’s tasty even for nibbling on. Avocado – Totally optional. Salt & pepper – To taste.
How To Make Mexican Chicken Rice Salad
Tips For Making The Best Mexican Chicken And Rice Salad
Storing Leftover Chicken And Rice Salad
This recipe will stay fresh in an airtight container for up to a week in the fridge.
Other Summer Salads To Try
Black Bean Corn and Avocado Salad Easy Thai Steak Salad Asian Chopped Chicken Salad Summer Salad With Herbed Ricotta And Balsamic Vinaigrette Summer Fruit Salad With Lemon Dressing Mediterranean Grilled Chicken Salad Mexican Street Corn Salad Mexican Chicken Egg Rolls
