Mexican Chicken and Rice Salad

Ingredients

• 1 tbsp Olive Oil
• 1 lb Chicken Breasts, skinless and boneless, cut into small pieces
• 3 tbsp Taco Seasoning
• 1 cup Frozen Corn
• 1.5 cup Sunwhite Medium Grain Rice, cooked
• 1 Green Bell Pepper, chopped
• 1 cup Cherry Tomatoes, chopped
• 1 cup Black Beans
• 6 Green Onions, chopped
• 1 cup Queso Duro Or White Cheddar, shredded
• 0.5 cup Coriander, chopped
• 2 tbsp Lemon Juice, freshly squeezed
• 1 tbsp Lime Juice, freshly squeezed
• 2 tbsp Olive Oil
• 1 Avocado, optional
• 0.25 tsp Salt, or to taste
• 0.5 tsp Pepper, or to taste

Method

1. Begin by heating one tablespoon of olive oil in a non-stick skillet over medium-high heat. Properly season the chicken with taco seasoning, and adjust it to suit your preferred level of spiciness. Add the chicken to the skillet and cook it for about 10 minutes until fully cooked and mildly browned. Once done, remove the chicken from the skillet.
2. In the same skillet, add the corn and cook it over high heat for not more than two minutes or until it starts to char slightly.
3. Combine all the ingredients in a large bowl and ensure that it is seasoned appropriately with salt and pepper. Toss the mixture thoroughly to ensure even distribution.
4. The dish can be served warm or cold, depending on your preference.