Mexican Chicken and Rice Salad

Ingredients:

1 tablespoon olive oil

1 pound chicken breasts (skinless and boneless, cut into small pieces)

3 tablespoons taco seasoning

1 cup frozen corn

1½ cups rice (cooked (I used basmati))

1 green bell pepper (chopped)

1 cup cherry tomatoes (chopped)

1 cup black beans

6 green onions (chopped)

1 cup queso duro (shredded)

½ cup cilantro (chopped)

2 tablespoon lemon juice (freshly squeezed)

1 tablespoon lime juice (freshly squeezed)

2 tablespoon olive oil

1 avocado (optional)

¼ teaspoon salt (or ot taste)

½ teaspoon pepper (or to taste)

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