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    You are in: Home / Recipes / Southwest Chicken and Rice Salad Recipe
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    Southwest Chicken and Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    greeneggs's Note:

    This is a recipe from Everyday Food magazine. Definitely a go to recipe for a light and easy dinner in the summer, lunch, or to take for pot-lucks and BBQs. I always get asked for the recipe. Serves 4 as a main dish and 8 as a side dish.

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    Units: US | Metric


    1. 1
      Cook rice according to package directions. Spread on a baking sheet, refrigerate until cool.
    2. 2
      Place cooled rice in a large bowl, add chicken, beans, tomatoes, green onions, jalapeno, vinegar, oil, and cumin.
    3. 3
      Season with salt and pepper, toss to combine.
    4. 4
      Serve immediately or refrigerate up to one day.

    Ratings & Reviews:

    • on August 04, 2009


      great for pot-luck, we didn't have any leftover. It's important to use plum, tomatoes, they are easier to seed and firm enough to hold up in the salad. Cut the tomato into quarters lengthwise, it makes it easier to scoop out all the seeds.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Southwest Chicken and Rice Salad

    Serving Size: 1 (396 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 746.2
    Calories from Fat 292
    Total Fat 32.5 g
    Saturated Fat 7.5 g
    Cholesterol 131.5 mg
    Sodium 134.3 mg
    Total Carbohydrate 59.6 g
    Dietary Fiber 10.1 g
    Sugars 3.3 g
    Protein 52.7 g

    The following items or measurements are not included:

    white wine vinegar

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