Mexican Chicken And Rice Salad Recipe

Cooking Directions

• STEP 1.Cook the rice according to package instructions and let cool.
• STEP 2.In a large bowl, combine cooked chicken, cooked rice, black beans, corn, bell peppers, cherry tomatoes, and green onions.
• STEP 3.In a small bowl, whisk together lime juice, olive oil, garlic, cilantro, cumin, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss to combine.
• STEP 5.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve the Mexican Chicken and Rice Salad cold or at room temperature.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• Feel free to add other vegetables such as avocado, cucumber, or jalapenos.
• For extra protein, you can add cooked shrimp or black beans to the salad.

Storage and Serving

• Leftover Mexican Chicken and Rice Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the salad cold or at room temperature.
• You can enjoy the salad as a main dish or as a side dish with grilled meat or fish.