Rice, chicken and veggies with a taco seasoning dressing. There really isn’t much to dislike about this recipe. You can pop all the ingredients into one bowl and mix…. or if there are fussy eaters in your house you can prep the veggies separately and everyone can make there own salad mix from what is available.
If you are cooking chicken on the BBQ through an extra breast or two on and save them for shredding. I shred cold chicken in the Thermomix on reverse speed 5 for about 5 seconds or until the desired consistency is reached. You can also slice or dice the chicken for this recipe. This recipe serves 4 but you can reduce the quantities down for one or increase for a crowd. If you already have your chicken ready to go this is a quick and easy dinner with about 10min of prep work.
If you need to make it gluten free make sure to grab the gluten free taco seasoning or make your own.
ingredients
salad
2x 250g microwave rice (we used Ben’s Original Brown, Red and Wild Rice Medley)
2 cups shredded chicken (approximately 1 breast)
1 tomato deseeded and diced
1/2 cucumber diced
1/4 red onion diced
1/2 red capsicum diced
1/2 avocado diced
70g can of black beans and corn (we used Edgell snack time Black beans & charred corn with lime and herbs)
Handful coriander leaves
** Optional crushed corn chips for garnish
dressing
juice of one lime
1/4 cup oil (we used macadamia nut oil)
1 tsp honey
2 tsp taco seasoning
directions
1. Make the dressing by adding all ingredients to jar and mix
2. Make the salad by layering ingredients in order above. No need for the rice to cool after microwaving.
For more salad inspiration check out our other salad recipes.
