If you’re craving a salad with big flavors and tons of textures, look no further than this Crispy Rice Southwest Chicken Salad! Packed with crispy rice, ground chicken, and fresh veggies, all tossed with a creamy avocado-cilantro lime dressing, this salad is a perfect break from the usual fall squash dishes. The best part? It’s not your typical lettuce salad, so it’s perfect for meal prep and keeps things interesting all week long!
Method
To begin, prepare the crispy rice by preheating the oven to 400°F. Line a baking sheet with parchment paper. Take your cooled, cooked rice and spread it evenly on the baking sheet. Toss the rice with sesame oil, cumin, and chipotle powder, ensuring the rice is evenly coated. Spread the rice out in an even layer and bake it in the preheated oven for 30-35 minutes, tossing it halfway through. Keep a close eye on it while it bakes to make sure it doesn’t burn. Once the rice becomes crispy, remove it from the oven and break it into smaller pieces. Set it aside.
While the rice is baking, cook the ground chicken. Heat a large skillet over medium heat and sauté the ground chicken until it is cooked through, breaking it apart with a spatula. Once the chicken is fully cooked, sprinkle it with taco seasoning, stirring well to combine. Remove the pan from heat and set it aside.
Next, make the dressing. In a blender, combine the avocado, lime juice, olive oil, garlic, Greek yogurt, cilantro, cumin, salt, and black pepper. Blend everything for about a minute until smooth and creamy. If the dressing is too thick, you can add a little water or extra lime juice to thin it out to your desired consistency. Taste and adjust the seasoning if necessary, adding more salt or lime juice to suit your preference.
Now, assemble the salad. Slice the cucumbers, tomatoes, red onion, and red bell pepper. In a large mixing bowl, combine the chopped vegetables with the black beans, corn, and pepitas. Top the mixture with the cooked ground chicken and the crispy rice.Finally, toss and serve. Pour the creamy avocado-cilantro lime dressing over the salad and toss everything together until it is evenly coated. Serve immediately, or if you prefer, store it in the refrigerator for up to 5 days for a make-ahead meal.
Necessary Tools
- Baking sheet
- Parchment paper
- Large skillet for sautéing ground chicken
- Blender for dressing
- Large bowl for mixing the salad
- Knife and cutting board
Crispy Rice Southwest Chicken Salad with Creamy Avocado-Cilantro Lime Dressing
Cuisine: AmericanDifficulty: Easy6
servings15
minutes45
minutes1
hourIngredients
For the Crispy Rice:
2 cups cooked rice (I recommend jasmine rice), cooled
2 tsp sesame oil
1/2 tsp cumin
1/2 tsp chipotle powder
For the Ground Chicken (Optional):
1 lb ground chicken
3 tbsp taco seasoning (I used @sietefoods)
For the Salad:
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
1 cup baby tomatoes, halved
1 (15 oz) can black beans, drained and rinsed
3/4 cup corn (frozen or canned)
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup pepitas (pumpkin seeds)
For the Dressing:
1 avocado
1 lime, juiced
1/3 cup olive oil
2 cloves garlic
1/2 cup Greek yogurt
1/4 cup cilantro
1 tsp cumin
1/2 tsp sea salt
1/2 tsp black pepper
Water, as needed to thin the dressing
Directions
- Prepare the Crispy Rice:
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Add your cooled cooked rice to the baking sheet and toss it with sesame oil, cumin, and chipotle powder. Spread the rice into an even layer and bake for 30-35 minutes, tossing halfway through. Keep an eye on the rice to make sure it doesn’t burn. Once it’s crispy, remove it from the oven, break it into smaller pieces, and set it aside. - Cook the Ground Chicken:
While the rice is baking, sauté the ground chicken in a large skillet over medium heat. Once the chicken is cooked through, sprinkle it with taco seasoning and stir well. Remove from heat and set aside. - Make the Dressing:
In a blender, combine the avocado, lime juice, olive oil, garlic, Greek yogurt, cilantro, cumin, salt, and black pepper. Blend until smooth, adding a little water if the dressing is too thick. Taste and adjust the seasoning as needed. - Assemble the Salad:
Chop and slice the cucumbers, tomatoes, red onion, and red bell pepper. In a large bowl, add the chopped vegetables, black beans, corn, and pepitas. Top with the cooked ground chicken and crispy rice. - Toss and Serve:
Pour the creamy avocado-cilantro lime dressing over the salad and toss everything together. Serve immediately or store in the refrigerator for up to 5 days.
Notes
- Crispy Rice: Be sure to spread the rice evenly on the baking sheet to ensure it crisps up properly. Toss the rice halfway through the cooking time to make sure it doesn’t burn.
- Ground Chicken: If you prefer a leaner option, you can use ground turkey instead of chicken. Just be sure to cook it thoroughly and season well with taco seasoning for maximum flavor.
- Dressing Consistency: If the dressing is too thick, you can thin it out with a little water or extra lime juice until it reaches the desired consistency.
Serving Suggestions
This Crispy Rice Southwest Chicken Salad is perfect for lunch or dinner! It’s a great option for meal prep, so you can enjoy a healthy, flavorful meal all week long. Serve it as is, or add a side of tortilla chips for some extra crunch. It also pairs nicely with a side of grilled vegetables or a fresh fruit salad to balance the flavors.
Fun Fact
Did you know that avocados are not only creamy and delicious but also packed with healthy fats? They’re great for heart health and help to keep you feeling satisfied longer. Plus, they make the perfect base for this creamy dressing!
Conclusion
This Crispy Rice Southwest Chicken Salad is the perfect balance of textures and flavors, making it a refreshing break from your usual fall dishes. The crispy rice, tender chicken, and creamy dressing all come together to create a satisfying and delicious meal. Whether you’re making it for lunch, dinner, or meal prep, this salad is sure to become a new favorite. Enjoy!
