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Mexican Chicken and Rice Salad

Joanna Cismaru, Jo Cooks
  • 30 minutes
  • Serves 6

INGREDIENTS

1 tbsp

olive oil

1 lb

chicken breasts (skinless and boneless, cut into small pieces)

3 tbsp

taco seasoning

1 cup

frozen corn

1 1/2 cups

rice (cooked (I used basmati))

1

green bell pepper (chopped)

1 cup

cherry tomatoes (chopped)

1 cup

black beans

6

green onions (chopped)

1 cup

queso duro (shredded)

1/2 cup

cilantro (chopped)

2 tbsp

lemon juice (freshly squeezed)

1 tbsp

lime juice (freshly squeezed)

2 tbsp

olive oil

1

avocado (optional)

1/4 tsp

salt (or ot taste)

1/2 tsp

pepper (or to taste)