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Southwest Crispy Rice Salad with Chicken Recipe

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4 from 2 reviews

This Southwest Crispy Rice Salad with Chicken is a vibrant, flavorful dish combining seasoned baked chicken, crispy spiced rice, and a fresh medley of vegetables. Tossed with a tangy honey lime vinaigrette and garnished with pepitas and cilantro, it's a perfect blend of textures and southwestern flavors. A healthy and satisfying meal ideal for lunch or dinner.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Seasoning

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon kosher salt (or to taste)
  • 2 chicken breasts (1 pound)

For the Crispy Rice

  • 2 cups cooked jasmine or basmati rice (cooled, leftover rice works great)
  • 2 teaspoons avocado oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin

For the Honey Lime Vinaigrette

  • Zest of 1 lime
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons honey
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon fine kosher salt

Salad Ingredients

  • 15 ounce can black beans (drained and rinsed)
  • 1 cup corn
  • 3 green onions (sliced thin)
  • 1 red bell pepper (diced)
  • 1 jalapeno (seeds removed and finely chopped)
  • 1 English cucumber (diced)
  • 1/4 cup cilantro (chopped)
  • 1/3 cup pepitas

Instructions

  1. Preheat Oven: Preheat your oven to 400° F. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Season Chicken: In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, and kosher salt. Evenly coat the chicken breasts with this seasoning blend and place them on one of the prepared baking sheets.
  3. Prepare Crispy Rice Mix: In a mixing bowl, combine the cooled cooked rice with avocado oil, chili powder, and ground cumin. Use your hands or a rubber spatula to thoroughly toss until the rice is evenly coated with the oil and spices.
  4. Arrange Rice for Baking: Spread the seasoned rice in a single, even layer on the second prepared baking sheet.
  5. Bake Chicken and Rice: Place both baking sheets with chicken and rice into the preheated oven.
  6. Bake Chicken: Cook the chicken until the internal temperature reaches 165° F, approximately 25-30 minutes depending on thickness. Once done, let the chicken rest for 5 minutes before cubing it.
  7. Bake Rice: Roast the rice for 25 minutes, stirring halfway through to promote even crisping, then remove from oven and allow to cool slightly.
  8. Prepare Salad Ingredients: While baking, prep the salad components: drain and rinse black beans, slice green onions, dice red bell pepper and cucumber, finely chop jalapeno, and chop cilantro. Combine all in a large salad bowl.
  9. Make Vinaigrette: In a jar, combine lime zest, lime juice, olive oil, honey, chili powder, cumin, and kosher salt. Secure the lid and shake vigorously until well emulsified.
  10. Assemble and Serve: Add the baked chicken cubes and crispy rice to the salad bowl. Toss everything thoroughly with the honey lime vinaigrette. Adjust seasoning if needed, then serve immediately or refrigerate until ready to enjoy.

Notes

  • Use leftover rice for best texture when making crispy rice; freshly cooked rice may be too soft and sticky.
  • Removing jalapeno seeds reduces heat but leaves the flavor; keep seeds if you prefer more spice.
  • Letting the chicken rest after baking ensures juicier, more tender meat.
  • For a vegetarian version, omit chicken and add extra beans or grilled tofu.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; toss again before serving.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Southwestern

Find it online: https://avascooking.com/southwest-crispy-rice-salad-with-chicken-recipe/