Chicken and Rice Taco Salad recipe

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Ingredients

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 ½ cups crushed tortilla chips

Nutrition Info

427.1 calories
carbohydrate: 38.5 g
cholesterol: 85.9 mg
fat: 7.9 g
fiber: 4.2 g
protein: 44.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 696.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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® Fiesta Sides™ - Yellow Rice in skillet and follow package directions.

  3. Layer a large bowl with tortilla chips (optional), cooked chicken, Knorr® Fiesta Sides™ - Yellow Rice, corn, black beans, lettuce, tomato and cheddar cheese. Mix well and serve with sour cream or salsa if desired.

Recipe Yield

6 servings

Recipe Note

Now that summer is winding down, I'm planning ahead to ensure that our weeknights go as smoothly as possible. I know that my days are going to be very busy. One thing I don't negotiate, even when our schedule is crazy, is having dinner together with my family. Dinner can sometimes be overwhelming, but with Knorr® Sides, I spend less time in the kitchen and more time with my family.

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