Mexican Chicken and Rice Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mexican salad with seasoned chicken, rice, black beans, corn, and vegetables dressed with lime and cilantro. The rice and beans are hearty while the vegetables add crunch and brightness. A complete, satisfying meal ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoon olive oil
- 1 avocado (optional)
- ¼ teaspoon salt (or ot taste)
- ½ teaspoon pepper (or to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 837mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 905mg
- Calcium
- 168mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 837MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.