Chicken and Rice Salad
Prep Time: 10 min. Cook Time: 20 min. Total Time: 30 min. Servings: 5-6
Use: Basmati White & Brown, Long Grain White & Brown, & Himalayan Nature
3 tbsp olive oil (divided 1 and then 2)
1 lb chicken breast boneless, cut into small pieces
3+ tbsp taco seasoning (fitting to your taste)
1 cup corn (canned or frozen)
1 1/2 cups rice of choice cooked
1 bell pepper chopped
1 cup tomatoes chopped
1 cup black beans
4-6 green onions chopped
1 cup cheddar cheese shredded
1/2 cup cilantro chopped
2 tbsp lemon juice
1 tbsp lime juice
2 tbsp olive oil
1 avocado optional
Salt and pepper to taste
On a nonstick pan, heat 1 tbsp of olive oil.
Season chicken with taco seasoning and add to heated skillet.
Cook until cooked thoroughly (about 10-12 minutes)
Remove chicken from the skillet.
Add corn to skillet to roast for about a minute.
Add all ingredients to a large bowl, with the rice, chicken, corn, tomatoes, black beans, bell pepper, scallions, and cilantro.
Season with additional 2 tbsp oil, lemon and lime juice, salt and pepper and toss.
Add on cheese and avocado slices.
Serve and enjoy!