Mexicân Chicken ând Rice Sâlâd

Mexicân Chicken ând Rice Sâlâd - â new summer plâte of mixed greens stâcked with dârk beâns, chicken, corn ând rice. Thoroughly compelling ând mâkes the ideâl supper for â bustling weeknight. 

Fixings 

• 1 tbsp olive oil 
• 1 lb chicken bosoms skinless ând boneless, cut into little pieces 
• 3 tbsp tâco flâvoring 
• 1 glâss solidified corn 
• 1/2 mugs rice cooked (I utilized bâsmâti) 
• 1 green ringer pepper slâshed 
• 1 glâss cherry tomâtoes slâshed 
• 1 glâss dârk beâns 
• 6 green onions cleâved 
• 1 glâss queso duro destroyed 
• 1/2 glâss cilântro slâshed 
• 2 tbsp lemon squeeze crisply pressed 
• 1 tbsp lime squeeze crisply pressed 
• 2 tbsp olive oil 
• 1 âvocâdo discretionâry 
• 1/4 tsp sâlt or ot tâste 
• 1/2 tsp pepper or to tâste 

Guidelines 

1. Wârmth 1 tbsp olive oil in â non stick skillet over medium high wârmth. Seâson the chicken with the tâco flâvoring, include increâsingly in the event thât you need it spicier, ând âdd chicken to skillet. Cook the chicken for âround 10 minutes until cooked through ând begins to somewhât dârk colored. Expel chicken from skillet.
2. ...................
3. ...................................

Full Recipes www.jocooks.com