Best 4 Chicken And Rice Taco Salad Recipes

ZESTY CHICKEN TACO RICE SALAD

Steps:

• Cook chicken in hot oil in large skillet until lightly browned.
• Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
• Reduce heat, cover, and simmer 5 minutes.
• Stir in corn and pepper, and bring to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand for 5 minutes. Fluff with fork.
• Serve with cheese and tortilla chips.

NEELY'S CHICKEN TACO SALAD

Steps:

• Heat the olive oil in a large skillet. Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes. Add the chicken and saute until browned, breaking it up with the back of a wooden spoon as you cook. Stir in the chili powder and cumin and let toast for a few stirs. Add the beans and let cook until warmed through.
• Mix the yogurt and salsa together in a small bowl.
• Toss the chopped lettuce, cherry tomatoes, tortilla chips, cheese, cilantro, sauteed chicken and bean mixture all in a large bowl and dress with the yogurt and salsa.

RICE TACO SALAD

Steps:

• Cook meat over medium high heat until browned in large skillet, stirring to crumble.
• Add onion and garlic, cook until soft but now browned.
• Drain fat.
• Add salt, cumin, pepper and rice.
• Remove from heat and cool.
• Combine lettuce, tomatoes, cheese, avocado and reice mixtue in a large bowl.
• add sour cream.
• Toss lightly.
• Serve immediately with picante sauce and corn chips if desired.

CHICKEN TACO RICE

Steps:

• In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.