Southwest Chicken and Rice Salad

READY IN: 40mins
Recipe by greeneggs

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.

Top Review by Pomtini

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.

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.

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