Mexican Chicken And Rice Salad

This vibrant Mexican-inspired salad is a flavorful fiesta in a bowl! With juicy chicken, fluffy rice, crunchy veggies, and a tangy dressing, every bite is a delight.

Perfect for a quick lunch or dinner, this salad is also a great make-ahead option for a crowd-pleasing meal.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 3 cups cooked white rice
• 1 cup frozen corn kernels, thawed
• 1 cup cooked black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

Cook the chicken breasts in your preferred method until they’re fully cooked, then let them cool and chop them into small pieces.

In a large bowl, combine the cooked rice, chopped chicken, corn kernels, black beans, diced red bell pepper, red onion, and chopped jalapeño pepper.

Mix well to combine.

In a small bowl, whisk together the olive oil, lime juice, and ground cumin.

Season with salt and pepper to taste.

Pour the dressing over the rice and chicken mixture, and toss until everything is well coated.

Stir in the chopped cilantro.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled, dividing the salad among 9 plates or containers.

Notes

For best results, cook the chicken to an internal temperature of 165°F to ensure food safety. Let it cool completely before chopping to prevent any pink juices from affecting the overall appearance of the salad.

Use leftover cooked rice to save time, but make sure it’s not too dry or stale, as it can affect the texture of the salad.

If using leftover rice, fluff it up with a fork before adding it to the bowl. Don’t over-chop the jalapeño, as it can make the salad too spicy.

If you prefer a milder flavor, seed the jalapeño or use just half of it.

Fresh cilantro adds a bright, fresh flavor, but feel free to substitute with parsley or basil if you prefer. Add it just before serving to preserve its flavor and texture.

Adjust the amount of cumin to your taste.

If you prefer a stronger flavor, add an extra pinch; if you prefer a more subtle flavor, start with a smaller amount and adjust to taste. To make this recipe more substantial, add some diced grilled chicken or cooked shrimp on top of the salad.

This salad keeps well in the refrigerator for up to 3 days, so feel free to make a batch on the weekend and enjoy it throughout the week.

Nutrional Value

• Calories: 420
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 45g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 35g