Chicken Taco Rice Salad with Salsa Vinaigrette Recipe
Chicken Taco Rice Salad with Salsa Vinaigrette Recipe
By Holly Clegg |
April 3, 2017 9:44 pm
Looking for an easy chicken dinner, one that doesn’t require turning on the oven? This recipe is for you! Chicken Taco Salad as a main dish salad is incredibly satisfying and hearty, while still being a simple meal that is perfect for leftover chicken. Top it with homemade Southwestern Salsa Vinaigrette to make the meal complete!
Want to see how it’s done? We have the video right here !
This recipe is courtesy of Holly Clegg ‘s trim&TERRIFIC Eating Well To Fight Arthritis cookbook.
For The Chicken Taco Rice Salad:
1 (5-ounce) package yellow rice
6 cups mixed salad greens
2 cups skinless rotisserie chicken, shredded
1 (15-ounce) can black beans, rinsed and drained
1 cup grape or cherry tomato halves
1/2 cup chopped red onion
1/2 cup shredded, reduced-fat, sharp Cheddar cheese
For The Salsa Vinaigrette:
1 cup salsa
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon lime juice
2 tablespoons olive oil
1
For the Chicken Taco Rice Salad:
2
Prepare rice according to package directions. Cool; set aside
3
In a large bowl, combine cooled rice and all ingredients
4
Toss with Salsa Vinaigrette
5
For The Salsa Vinaigrette:
6
In a small bowl, whisk together all ingredients
Holly Clegg
Whether Holly’s taping a show or hosting a dinner party, her passion and commitment to healthier cooking have made her an expert on practical, easy, healthy recipes. With over 1 million cookbooks sold through her best-selling TRIM &TERRIFIC® cookbook series, including the more health focused Eating Well cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer (Spanish and Chinese editions), and Eating Well to Fight Arthritis, she helps those on-the-go whip up everyday meals that are fast, and that fit into an overall healthier lifestyle.
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