I am officially in love with a salad. I typically treat salad as a quick side dish for weekday dinners. This salad proves to be a meal in itself loaded with Mexican flavor. It is healthy and hearty, too. Can't go wrong with that. You can also tweak it to fit your personal diet.
Ingredients
- 1 lb chicken cut into bite size pieces (hint: it's easier to cut raw chicken if you place it in the freezer 30 - 60 minutes before you plan to cut it and use it)
- 1 package taco seasoning (I prefer low sodium)
- olive oil
- 1 bell pepper chopped
- 1 cup grape tomatoes halved
- 6 green onions sliced
- 1/2 cup frozen corn
- 1 1/2 cups cooked rice (I used a long grain white rice)
- 1/2 cup cilantro roughly chopped
- 1 avacado diced
- juice of one lemon
- juice of one lime
Directions
In a large skillet heat 1 tablespoon olive oil on medium heat. Add the diced chicken and sprinkle with 3/4 of the taco seasoning package. Cook chicken about 10 minutes or until done. Remove the chicken to a large bowl. In the same skillet add the frozen corn and cook on medium for about 4 minutes. Add the corn into the bowl with the chicken. Next, add all your remaining ingredients into the bowl and stir. Serve warm. Enjoy!