Fresh, bold, and bursting with flavor, this Mexican Chicken & Rice Salad is a colorful mix of spiced chicken, fluffy rice, crisp vegetables, and a citrusy dressing. Perfect for meal prep, picnics, or a light dinner that still satisfies.
Why You’ll Love This Recipe:
- A complete, protein-packed meal in one bowl
- Refreshing and filling, with vibrant textures
- Quick to prepare and easy to customize
- Stores well and tastes even better the next day
- Gluten-free and made with wholesome ingredients
Mexican Chicken and Rice Salad
This Mexican Chicken & Rice Salad is the perfect example of a meal that hits all the right notes — savory, tangy, fresh, and filling. It’s a celebration of color, flavor, and texture in every bite.
Whether you’re craving something light yet satisfying or need a recipe that works just as well cold as it does warm, this dish delivers. It also packs beautifully for lunch or picnics.
We start with juicy chunks of spiced chicken breast, seasoned generously with taco seasoning and seared until golden and slightly crispy on the outside.
The base of the salad is fluffy cooked rice — white or brown both work — which soaks up the citrusy dressing and serves as a hearty foundation.
Crunchy bell peppers, sweet corn, creamy avocado, and hearty black beans add a variety of flavors and colors, making every bite dynamic.
Cherry tomatoes and green onions bring brightness and freshness, while a generous handful of chopped cilantro ties everything together with a punch of herbal zest.
Queso duro or shredded cotija adds a salty, crumbly bite that enhances the salad’s texture.
The lemon-lime dressing is simple but bold — fresh juice, olive oil, and a little salt and pepper is all you need to make the flavors sing.
It’s easy to adjust the spice level by using a spicier taco blend or adding chopped jalapeños for heat lovers.
You can serve this warm, room temp, or cold, depending on your mood or the season. It’s super versatile and crowd-friendly.
For a vegetarian version, swap the chicken with grilled tofu or chickpeas. For low-carb, serve it over greens instead of rice.
Meal prep? This salad lasts up to 5 days in the fridge and holds up well for busy weeks or packed lunches.
It also works great as a taco or burrito filling. Just spoon it into tortillas or wrap it in lettuce for a fresh spin.
Wholesome, simple, and packed with personality, this dish is a reliable favorite for feeding families or hosting casual gatherings.
Servings: 4
Time:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients:
- 1 tbsp olive oil
- 2 chicken breasts, diced
- 1 1/2 cups cooked rice (white or brown)
- 1 green bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup frozen corn, thawed
- 1 cup black beans, drained
- 6 green onions, sliced
- 1 cup shredded queso duro or cotija
- 1/2 cup chopped cilantro
- 3 tbsp taco seasoning
- Juice of 1 lemon
- Juice of 1 lime
- 2 tbsp olive oil (for dressing)
- Salt and pepper, to taste
- 1 ripe avocado, sliced (optional)
Instructions:
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Toss chicken with taco seasoning and cook for 8-10 minutes, until golden and cooked through.
- In the same skillet, char the corn over high heat for 1-2 minutes. Set aside.
- In a large bowl, combine cooked rice, bell pepper, tomatoes, beans, green onions, and cheese.
- Add in the cooked chicken, charred corn, and chopped cilantro.
- In a small bowl, whisk together lemon juice, lime juice, 2 tbsp olive oil, salt, and pepper.
- Pour dressing over the salad and toss well to combine.
- Top with avocado slices, if using. Serve warm, cold, or at room temperature.
Tips:
- Double the batch for easy lunches all week.
- Swap rice with quinoa or farro for a twist.
- Add jalapeños or hot sauce for extra spice.
- Store in airtight containers for 4-5 days.
- Use leftover grilled chicken for an even quicker version.
