Mexican Chicken and Rice Salad

This colourful salad is easy to prepare and makes a fast and filling meal that the whole family will love.

Photo of Mexican Chicken and Rice Salad

Ingredients:

  • 1 tbsp Olive Oil

  • 1 lb Chicken Breasts (skinless and boneless, cut into small pieces)

  • 3 tbsp Taco Seasoning

  • 1 cup Frozen Corn

  • 1½ cup Sunwhite Medium Grain Rice (cooked)

  • 1 Green Bell Pepper (chopped)

  • 1 cup Cherry Tomatoes (chopped)

  • 1 cup Black Beans

  • 6 Green Onions (chopped)

  • 1 cup Queso Duro Or White Cheddar (shredded)

  • ½ cup Coriander (chopped)

  • 2 tbsp Lemon Juice (freshly squeezed)

  • 1 tbsp Lime Juice (freshly squeezed)

  • 2 tbsp Olive Oil

  • 1 Avocado (optional)

  • ¼ tsp Salt (or to taste)

  • ½ tsp Pepper (or to taste)

Method

  • Begin by heating one tablespoon of olive oil in a non-stick skillet over medium-high heat. Properly season the chicken with taco seasoning, and adjust it to suit your preferred level of spiciness. Add the chicken to the skillet and cook it for about 10 minutes until fully cooked and mildly browned. Once done, remove the chicken from the skillet.

  • In the same skillet, add the corn and cook it over high heat for not more than two minutes or until it starts to char slightly.

  • Combine all the ingredients in a large bowl and ensure that it is seasoned appropriately with salt and pepper. Toss the mixture thoroughly to ensure even distribution.

  • The dish can be served warm or cold, depending on your preference.

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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