Adobe Summer Salad
Total Time (including cooking rice and chicken): 45 minutes
Found in: Tex-Mex Recipes
3 cups cooked white rice, chilled
1 cup cooked chicken or turkey breast, diced
2 cups diced red and/or yellow or orange bell peppers
1 can (15 oz.) black beans, rinsed and drained
1 large tomato, chopped
1 cup diced jicama
3/4 cup green onions, sliced
1/4 cup fresh cilantro, chopped
1 cup salsa
2 TB lime juice
2 TB vegetable oil
1/4 ts salt
8 large romaine lettuce leaves
1. Combine rice, bell peppers, beans, tomato, jicama, chicken, green onions, and cilantro in a large bowl; mix well.
2. Combine salsa, lime juice, oil, and salt in small bowl. Mix. Add to salad and toss well.
3. Serve salad over lettuce leaves.
NOTE: Salad must be served right away or covered and chilled up to 8 hours before serving.
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