Southwest Chicken and Rice Salad

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Total Time
20 mins
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.

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  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.