Southwest Chicken and Crispy Rice Salad

This Southwest Chicken and Crispy Rice Salad is a must try for a healthy, flavorful and easy lunch or dinner recipe. Paired with a creamy taco dressing secretly packed with protein.

You know those meals that check every single box? We’re talking flavorful, family-friendly, high in protein, easy to prep, and actually fun to eat. That’s this Southwest Chicken and Rice Salad right here. It’s a go-to in our house—especially when we have leftover rotisserie chicken or rice to use up. And it’s totally customizable, which I love.

This dish is bursting with color, texture, and taste—from the crispy taco rice to the creamy, dreamy taco dressing. It’s perfect for meal prep, quick dinners, or packing up for school lunches (or work-from-the-couch lunches, because we’ve all been there).

Let’s break this down. We’re using nourishing, everyday ingredients and turning them into something way more excitingthan your typical salad. It’s crunchy, creamy, a little spicy, and super satisfying. Basically, a salad that doesn’t feel like a salad. Let’s go!

Ingredients Breakdown (And Why We Love Them)

We’re keeping things real with ingredients you probably already have on hand or can grab on your next Trader Joe’s run. Every item adds something—whether it’s crunch, protein, creaminess, or color. Here’s what we’re working with:

Crispy Taco Rice

This step is a total game changer. You start with cooked rice (leftover rice works perfectly here), then pan-fry it until it’s golden and crispy. Think: taco-seasoned rice meets crispy rice bowls. YUM.

What you need:

• Cooked rice, cooled – You can use white, brown, or even cauliflower rice if you’re going grain-free. Cooling it helps it crisp up better in the pan. (Pro tip: day-old rice is your best friend here.)

• Olive oil – Just enough to get the rice golden and slightly crispy without being greasy.

• Taco seasoning – Adds that cozy, smoky, spicy taco flavor we all love.

The Salad Base

This is where the fun happens. We’re loading up the bowl with all kinds of texture and flavor. Think hearty chicken, sweet corn, juicy tomatoes, crunchy cucumbers, creamy beans, and a sprinkle of pumpkin seeds for crunch and healthy fats.

What you need:

• Cooked chicken – I always grab a rotisserie chicken to save time. Shred or cube it and you’re good to go. You can also use leftover grilled chicken or even swap in tofu for a plant-based version.

• Chopped romaine lettuce – for some extra veggies, I love adding these greens!

• Taco seasoning – Toss it with the chicken to infuse even more of that southwest flavor.

• Cucumbers, thinly sliced – Adds a cooling, crunchy contrast to the warm spices.

• Cherry tomatoes, halved – Juicy, sweet, and full of color. I love using a mix of red and yellow when I have them.

• Black beans – Drained and rinsed. These add plant-based protein, fiber, and that creamy bite that balances everything else out.

• Corn, cooked – You can use fresh, frozen, or canned corn here. Corn adds a touch of sweetness and a summery vibe that works so well with the taco flavors.

• Pumpkin seeds – For crunch and healthy fats. Bonus points: pumpkin seeds are a good source of magnesium and zinc!

• Optional: tortilla chips for serving – Because we all need a little crunch. Crumble some over the top or scoop up bites with chips for a nacho-meets-salad situation. So good.

Creamy Taco Dressing

This dressing is everything. It’s creamy without being heavy, and it comes together in seconds in a blender. You can use cottage cheese or Greek yogurt depending on your vibe—I personally love cottage cheese here for the extra protein and ultra-creamy texture, but both are delicious.

What you need:

• Cottage cheese or Greek yogurt – High in protein, super creamy, and makes the base of the dressing feel indulgent without being heavy.

• Extra virgin olive oil – Adds richness and helps blend everything together.

• Apple cider vinegar – Brings the tang and balances the creamy base with a little acidity.

• Taco seasoning – Keeps the flavor going strong throughout the whole dish.

• Milk, as needed – Just to thin it out to your desired consistency. Start with 1 tablespoon and add more if needed.

Blend everything together until smooth and creamy. It’s seriously addicting—you’ll want to drizzle it on everything.

Let’s Make It! (Step-by-Step)

This whole dish comes together in about 20 minutes if your rice and chicken are already cooked. Easy, right?

1. Make the crispy taco rice:
   Heat olive oil in a large skillet over medium heat. Add the cooked, cooled rice and sprinkle with taco seasoning. Press it down into the pan a bit and let it cook, undisturbed, for a few minutes to get it crispy. Then stir and let it cook a few more minutes. Set aside.
2. Prep the chicken:
   If you’re using rotisserie chicken, shred or cube it and toss it with taco seasoning. You can warm it in a skillet for a few minutes if you want, or keep it cold—totally up to you.
3. Chop and prep veggies:
   Slice cucumbers, halve the cherry tomatoes, rinse the beans, and cook or defrost the corn. Set everything out for easy assembling.
4. Make the dressing:
   Add all dressing ingredients to a blender and blend until smooth and creamy. Taste and adjust seasoning as needed. Thin with milk if desired.
5. Assemble the salad:
   Start with a big base of crispy taco rice. Top with chicken, cucumbers, tomatoes, black beans, corn, and pumpkin seeds. Drizzle with creamy taco dressing. Add tortilla chips on the side or crumbled on top.
6. Serve and enjoy!
   This dish is best served fresh, but leftovers hold up well too. Store everything separately if meal prepping so the rice stays crispy and the veggies stay crisp.

Tips + Tricks

• Meal prep hack: Make a big batch of crispy rice and keep it in the fridge. You can re-crisp it in a skillet or oven and use it for lunch bowls all week. Add dressing before serving!

• Make it dairy-free: Use a dairy-free yogurt for the dressing and skip the optional cheese (if adding).

• Spice it up: Add sliced jalapeños, hot sauce, or a sprinkle of chili flakes if you want more heat.

• Add greens: Want more veggies? Serve this over shredded romaine or baby spinach.

• Kid-friendly tip: Let the kids build their own bowls with the ingredients they like! My kids love using chips to scoop it all up.

Why We Love This Southwestern Salad:

This salad is a whole vibe. It’s one of those meals that makes you excited to sit down and eat. Plus it’s hearty enough to fill you up, flavorful enough to make you crave it again tomorrow, and full of nutrient-dense, real-food ingredients that keep you feeling good.

It’s also:

• Naturally gluten-free

• Packed with protein and fiber

• Easily customizable (hello, fridge clean-out dinner)

• Perfect for weeknight meals or weekend BBQs

And don’t even get me started on that creamy taco dressing. It pulls the whole thing together and adds that next-level creaminess that makes this bowl feel super satisfying.

Make It Your Own

Want to mix it up a bit? Here are a few fun twists:

• Add avocado – Always a good idea. Slice it or cube it for extra creaminess and healthy fats.

• Swap the beans – Pinto beans, kidney beans, or even lentils work great.

• Try a different protein – Grilled shrimp, ground turkey, or tofu would all be amazing here.

• Top with cheese – A sprinkle of shredded cheddar or crumbled cotija cheese is delish.

This Southwest Chicken and Rice Salad is one of those meals that just works. It’s simple but satisfying, fresh but comforting, and totally crave-worthy. Whether you’re feeding your family, prepping for the week, or just throwing something together after a long day, this one’s a winner.

As always, I love seeing what you make! Let me know if you try this.

A Few Other Salad Recipes to Try:

Chicken Salad Spring Roll

Hummus Crunch Salad with Crispy Za’atar Quinoa

Crispy Rice Bowls with Sesame Tuna Salad

Butternut Squash Fall Harvest Salad with Maple Balsamic Vinaigrette