Chicken and Rice Salad

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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

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Ingredients:

• 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

Directions:

1. On a nonstick pan, heat 1 tbsp of olive oil.

2. Season chicken with taco seasoning and add to heated skillet.

3. Cook until cooked thoroughly (about 10-12 minutes)

4. Remove chicken from the skillet.

5. Add corn to skillet to roast for about a minute.

6. Add all ingredients to a large bowl, with the rice, chicken, corn, tomatoes, black beans, bell pepper, scallions, and cilantro.

7. Season with additional 2 tbsp oil, lemon and lime juice, salt and pepper and toss.

8. Add on cheese and avocado slices.

9. Serve and enjoy!