Chicken Taco Rice Salad
Holly Clegg’s trim&TERRIFIC™ Eating Well to Fight Arthritis
This Chicken Taco Rice Salad is a favorite toss-together southwestern style chef salad with simple ingredients and big flavor. The salad is mixed a delicious salsa that is made with a few ingredients and magically makes a great-tasting vinaigrette!
Ingredients
Chicken Taco Rice Salad
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, (see recipe below)
Salsa Vinaigrette
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
Preparation
Chicken Taco Rice Salad
- Prepare rice according to package directions. Cool and set aside.
- In a large bowl, combine cooled rice and all ingredients and toss with Salsa Vinaigrette (see recipe below).
Salsa Vinaigrette
1. In small bowl, whisk together all ingredients.
Nutritional Analysis (per serving)
- 327 kcal Calories
- 29% Calories from Fat
- 11 g Fat
- 3 g Saturated Fat
- 57 mg Cholesterol
- 923 mg Sodium
- 36 g Carbohydrates
- 6 g Dietary Fiber
- 4 g Total Sugars
- 23 g Protein
- Dietary Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat
Nutrition Nugget: Think of beans as the nutritional crouton, sprinkle on salads or in casseroles and soups to boost your fiber intake.
Recipe from Holly Clegg’s trim&TERRIFIC™ Eating Well to Fight Arthritis. For more of Holly's easy healthy recipes, visit her Blog and YouTube channel.