Southwest Chicken and Rice Salad

Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

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

5 5

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.