Chicken Taco Rice Salad Recipe Pleases The Whole Family
Chicken Taco Salad recipe is light enough for the ladies and hearty enough to please the men. I enjoy serving an entree or main dish salad for a simple meal. Best of all, even the kids love this recipe because this recipe includes the word “taco.” If you have leftover chicken breasts, grilled chicken or rotisserie chicken, turn chicken into another quick chicken dinner. This satisfying easy chicken taco salad recipe is from my arthritis cookbook. This cookbook includeshealthy easy recipes to help fight arthritis pain with healthy recipes. I believe in simple recipes for healthy cooking and for better health. This is one of those delicious, easy-to-whip up dishes. The Salsa Vinaigrette is the perfect complement to the salad
Add Rice To Your Chicken Taco Salad Recipe
There is a healthy combination of flavors with black beans, mixed greens and cherry tomatoes. I think Rotisserie chicken was the greatest invention ever as it simplifies making this Chicken Taco salad recipe from Eating Well To FIght Arthritis. It really is a more substantial salad. It makes a great entree because this recipe includes rice tossed with the greens. I love to have leftover chicken because I am always craving this salad.
Chicken Taco Rice Salad recipe from Eating Well to Fight Arthritis
This is a favorite toss-together southwestern style chef salad. It has simple ingredients and big flavor.
Makes 6 (2-cup) servings
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
Salsa Vinaigrette, (recipe follows)
1. Prepare rice according to package directions. Cool; set aside.
2. In large bowl, combine cooled rice and all ingredients and toss with Salsa Vinaigrette (see recipe).
A few ingredients magically create this great-tasting vinaigrette. If you have leftover vinaigrette, save it for another time.
Makes 1 1/2 cups
1 cup salsa
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon lime juice
2 tablespoons olive oil
1. In small bowl, whisk together all ingredients.
Nutritional information per serving: Calories 327 kcal, Calories from Fat 29%, Fat 11 g, Saturated Fat 3 g, Cholesterol 57 mg, Sodium 923 mg, Carbohydrates 36 g, Dietary Fiber 6 g, Total Sugars 4 g, Protein 23 g, Dietary Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat
Nutrition Nugget: Think of beans as the nutritional crouton. Sprinkle beans on salad, in casseroles and soups to boost your fiber intake.
Main dish entree saladas are great. I hope you enjoyed my Chicken Taco Salad recipe. Next, try this awesome entree salad, Mediterranean Chicken Spinach Salad for another super supper!
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Latest posts by Holly Clegg (see all)
- White Chicken Chili Recipe, Gumbo & Wonderful Winter Soups - January 11, 2017
- Easy Ground Beef Casserole Recipes – Family Comfort Food - January 9, 2017
- Chili Con Queso Recipe without Velveeta! Easy, Healthy & Gluten-Free Queso - January 8, 2017