Mexican Chicken and Rice Salad

• Meat

  • 2 Chicken breasts

• Produce

  • 1 Avocado
  • 1 cup Black beans
  • 1 cup Cherry tomatoes
  • 1/2 cup Cilantro
  • 1 cup Corn, frozen
  • 1 Green bell pepper
  • 6 Green onions
  • 1 Lemon, Juice from
  • 1 Lime, juice from

• Pasta & Grains

  • 1 1/2 cups Rice, cooked

• Baking & Spices

  • 1 Salt and pepper
  • 3 tbsp Taco seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Queso duro

Found on jocooks.com

Description

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.

Nutrition