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.
Ingredients
- 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
Preparation
- 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
