Cooking with Ceci: Simple ‘California salad’ perfect for July

Use leftover rice and chicken to put this salad together. (Photo by Ceci Martinez)

Use leftover rice and chicken to put this salad together. (Photo by Ceci Martinez)

By Ceci Martinez

Recently my sister came to visit us from California. Cooking is not her cup of tea, so my family was very surprised when she offered to make lunch for us! She called it a ‘California salad,’ and it is a simple, tasty and healthy dish that requires minimal cooking and can be done in a snap, by using left over of rice and chicken. I am happy to share one of her signature summer dishes!


Serves: 4


2 cups of cooked brown or white rice

3 cups of shredded lettuce

2 cans (16 oz.) pinto beans, drained

3 cups shredded chicken

3 avocados cut in slices

Sour cream

Tomato Salsa:

4 large tomatoes cut in small cubes

1 red onion, chopped

1/2  jalapeño pepper, seeded and finely chopped

1/2 teaspoon ground cumin

1/4 cup minced fresh cilantro

3 tablespoons fresh lime juice

In a mixing bowl, combine all ingredients together. Let stand 15 minutes before serving.


Spoon cooked rice onto four plates, follow by lettuce, beans. Add on top shredded chicken, avocado, tomato salsa and topped it with sour cream. Garnish with a couple of tortilla chips on top.



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