Print

Southwest Chicken and Crispy Rice Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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. 

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Yield: Serves 4

Ingredients

Scale

Crispy taco rice:

Salad:

  • 1 1/2 cup cooked chicken (I use rotisserie chicken and shred or cube it)
  • 1–2 cups shredded romaine lettuce
  • 1 tablespoon taco seasoning
  • 2/3 cup cucumbers, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 15 ounces black beans
  • 1/2 cup corn, cooked
  • 1/4 cup pumpkin seeds
  • Optional: tortilla chips for serving

Creamy taco dressing:

  • 1 cup cottage cheese OR greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons apple cider vingear
  • 1 teaspoon taco seasoning
  • 1–2 tablespoons milk as needed

Instructions

  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. Alternatively you can bake in oven at 425 degrees for about 10-15 minutes.
  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, lettuce, 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.

Notes

*Store in fridge for 3 to 5 days. I recommend adding dressing right before serving! I love using these containers or these jars.

  • Author: Rachel

© 2025 rachLmansfield
https://rachlmansfield.com/southwest-chicken-and-crispy-rice-salad/