Chicken and Rice Taco Salad Recipe

Chicken and Rice Taco Salad Recipe

  • 2 pounds skinless, boneless chicken breast halves – cut into bite size pieces
  • 1 tablespoon taco seasoning mix, or to taste
  • 1 (5.4 ounce) package Knorr® Fiesta Sides™ – Yellow Rice
  • 1 cup corn
  • 1 cup no-salt-added black beans
  • 1 (8 ounce) package shredded lettuce
  • 1 medium tomato, diced
  • 2 cups shredded reduced-fat Cheddar cheese
  • 1 1/2 cups crushed tortilla chips (optional)
  1. Season chicken breasts with your favorite taco seasoning and cook in a large skillet until well done.
  2. Once chicken is cooked, remove from the skillet and add 2 cups of water and bring to a boil. Add contents from Knorr(R) Fiesta Sides(TM) – Yellow Rice in skillet and follow package directions.
  3. Layer a large bowl with tortilla chips (optional), cooked chicken, Knorr(R) Fiesta Sides(TM) – Yellow Rice, corn, black beans, lettuce, tomato and cheddar cheese. Mix well and serve with sour cream or salsa if desired.
Recipe of the Day|