{"id":4755,"date":"2023-09-03T11:44:46","date_gmt":"2023-09-03T11:44:46","guid":{"rendered":"http:\/\/isticharati.ma\/?p=4755"},"modified":"2023-09-03T11:44:46","modified_gmt":"2023-09-03T11:44:46","slug":"mexican-chicken-and-rice-salad","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=4755","title":{"rendered":"Mexican Chicken and Rice Salad"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h2>\n

1\u00a0tablespoon\u00a0olive oil<\/p>\n

1\u00a0pound\u00a0chicken breasts\u00a0(skinless and boneless, cut into small pieces)<\/p>\n

3\u00a0tablespoons\u00a0taco seasoning<\/p>\n

1\u00a0cup\u00a0frozen corn<\/p>\n

1\u00bd\u00a0cups\u00a0rice\u00a0(cooked (I used basmati))<\/p>\n

1\u00a0green bell pepper\u00a0(chopped)<\/p>\n

1\u00a0cup\u00a0cherry tomatoes\u00a0(chopped)<\/p>\n

1\u00a0cup\u00a0black beans<\/p>\n

6\u00a0green onions\u00a0(chopped)<\/p>\n

1\u00a0cup\u00a0queso duro\u00a0(shredded)<\/p>\n

\u00bd\u00a0cup\u00a0cilantro\u00a0(chopped)<\/p>\n

2\u00a0tablespoon\u00a0lemon juice\u00a0(freshly squeezed)<\/p>\n

1\u00a0tablespoon\u00a0lime juice\u00a0(freshly squeezed)<\/p>\n

2\u00a0tablespoon\u00a0olive oil<\/p>\n

1\u00a0avocado\u00a0(optional)<\/p>\n

\u00bc\u00a0teaspoon\u00a0salt\u00a0(or ot taste)<\/p>\n

\u00bd\u00a0teaspoon\u00a0pepper\u00a0(or to taste)<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

\"\"<\/p>\n

Directions:<\/h2>\n

 <\/p>\n

Heat 1 tbsp olive oil in a non stick skillet over medium high heat. Season the chicken with the taco seasoning, add more if you want it spicier, and add chicken to skillet. Cook the chicken for about 10 minutes until cooked through and starts to slightly brown. Remove chicken from skillet.<\/div>\n
To the same skillet add the corn and cook over high heat just until it starts to char a little bit, no more than 2 minutes.<\/div>\n
Add all ingredients to a large bowl, season with salt and pepper and toss.<\/div>\n
Serve either warm or cold.<\/div>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 1\u00a0tablespoon\u00a0olive oil 1\u00a0pound\u00a0chicken breasts\u00a0(skinless and boneless, cut into small pieces) 3\u00a0tablespoons\u00a0taco seasoning 1\u00a0cup\u00a0frozen corn 1\u00bd\u00a0cups\u00a0rice\u00a0(cooked (I used basmati)) 1\u00a0green bell pepper\u00a0(chopped) 1\u00a0cup\u00a0cherry tomatoes\u00a0(chopped) 1\u00a0cup\u00a0black beans 6\u00a0green onions\u00a0(chopped) 1\u00a0cup\u00a0queso duro\u00a0(shredded) \u00bd\u00a0cup\u00a0cilantro\u00a0(chopped) 2\u00a0tablespoon\u00a0lemon juice\u00a0(freshly squeezed) 1\u00a0tablespoon\u00a0lime juice\u00a0(freshly squeezed) 2\u00a0tablespoon\u00a0olive oil 1\u00a0avocado\u00a0(optional) \u00bc\u00a0teaspoon\u00a0salt\u00a0(or ot taste) \u00bd\u00a0teaspoon\u00a0pepper\u00a0(or to taste) TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":4758,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t