Wednesday June 19th 2019

Chicken Taco Rice Salad

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Rating: 3.3/5 (4 votes cast)

Recipe: Chicken Taco Rice Salad

Summary: Zesty Chicken Taco Rice Salad is a Fast, Healthy and inexpensive Taco Salad using Chicken Instead of Ground or Shredded Beef.


  • 1 pound boned chicken breasts, cut into strips
  • 2 tablespoons oil
  • 1 can (133/4 oz.) chicken broth
  • 1 can (8 oz.) tomato sauce
  • 1 package taco seasoning mix
  • 1 can (12 oz.) corn, drained
  • 1 medium red or green pepper (or a combination), cut into thin strips
  • 1 1/2 cups MlNUTE┬« Rice
  • 1/2 cup (2 oz.) shredded cheddar cheese
  • Tortilla chips


  1. Cook and stir chicken in hot oil in large skillet until lightly browned.
  2. Add broth, tomato sauce and seasoning mix. Bring to a boil.
  3. Reduce heat; cover and simmer 5 minutes. Add corn and red pepper.
  4. Bring to a full boil. Stir in rice.
  5. Cover; remove from heat.
  6. Let stand 5 minutes.
  7. Fluff with fork.
  8. Serve with cheese and tortilla chips.

Number of servings (yield): 4

Culinary tradition: Mexican

Chicken Taco Rice Salad, 3.3 out of 5 based on 4 ratings
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