Mexican Chicken and Rice Salad
Mexican Chicken and Rice Salad - a fresh summer salad loaded with black beans, chicken, corn and rice. Totally addicting and makes the perfect dinner for a busy weeknight.
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Cooking tools:
- Skillet
- Mixing bowl
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
- Airtight container
- Spoon
- Tongs
- Can opener
- Colander
- Paring knife
- Fork
- Citrus press
- Grater
- Cooking spoon
- Spatula
- Refrigerator
- Plate
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts (skinless and boneless, cut into small pieces)
- 3 tablespoons taco seasoning
- 1 cup frozen corn
- 1½ 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)
- ½ cup cilantro (chopped)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons olive oil
- 1 avocado (optional)
- ¼ teaspoon salt (or ot taste)
- ½ teaspoon pepper (or to taste)
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