- Prep Time:10 Minutes
- Serves:6
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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.
Foodie Byte
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
For the Chicken Taco Rice Salad:
Prepare rice according to package directions. Cool; set aside
In a large bowl, combine cooled rice and all ingredients
Toss with Salsa Vinaigrette
For The Salsa Vinaigrette:
In a small bowl, whisk together all ingredients
Nutritional Information
Calories 270, Carbohydrates 32g, Cholesterol 57mg, Fat 6g, Fiber 6g, Protein 22g, Saturated Fat 2g, Sodium 755mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.
source FoodChannel http://ift.tt/2nQGTdd
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