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Mexican Chicken & Rice Salad Recipe

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This recipe for Mexican Chicken & Rice Salad is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 tsp. olive oil
1 c. frozen corn
2 c. cooked chicken, cut into small pieces or shredded
1 1/2 c. cooked rice
1 green bell pepper, chopped
1 c. cherry tomatoes, chopped
1 c. black beans, rinsed
6 green onions, chopped
1 c. cheddar cheese, shredded
1 avocado, diced (optional)

Dressing:
1/2 c. cilantro, chopped
3 T. taco seasoning
juice from 1 lemon
juice from 1 lime
2 T. olive oil
salt and pepper to taste
Directions:
Directions:
Whisk dressing ingredients together in a small bowl and set aside.

Heat the oil in a non-stick skillet. Add the corn and cook over high heat just until it starts to char a little bit (2-3 minutes or so). Add the chicken to the skillet to warm it through, if desired.

Combine all remaining ingredients in a large bowl, drizzle with dressing, and toss. Leftovers are really tasty!

 

 

 

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