Southwest Chicken and Rice Salad
Bursting with bold flavors and vibrant colors, this Southwest Chicken and Rice Salad is the ultimate fusion of healthy and hearty! Featuring tender, spice-rubbed grilled chicken paired with fluffy brown rice, protein-packed black beans, and sweet corn kernels, this salad brings the sunny Southwest to your table. Fresh red bell peppers, juicy cherry tomatoes, creamy avocado, and crisp romaine lettuce add a medley of textures and nutrients, while a tangy lime-cilantro dressing ties it all together. Perfect for meal prep or a refreshing lunch, this 40-minute meal is both gluten-free and satisfying. Serve it as a stand-alone dish or alongside your favorite tortilla chips for a truly festive experience!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Cooked brown rice
- 1 cup Black beans
- 1 cup Fresh corn kernels (or canned, drained)
- 1 whole Red bell pepper, diced
- 1 cup Cherry tomatoes, halved
- 1 whole Avocado, diced
- 0.25 cup Fresh cilantro, chopped
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Romaine lettuce, chopped
Instructions
Preheat a grill pan or outdoor grill over medium heat.
Season both sides of the chicken breasts with 1/2 teaspoon of salt, black pepper, garlic powder, chili powder, and cumin.
Drizzle the chicken breasts with 1 tablespoon of olive oil and grill them for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
In a large mixing bowl, combine cooked brown rice, black beans, corn, diced red bell pepper, cherry tomatoes, and chopped cilantro.
In a small bowl, whisk together lime juice, 1 tablespoon of olive oil, remaining salt, and black pepper to make the dressing.
Pour the dressing over the rice and vegetable mixture and toss until evenly coated.
On a large serving platter, spread the chopped romaine lettuce as a base.
Top the lettuce with the dressed rice mixture, followed by the sliced grilled chicken, and finally the diced avocado.
Serve immediately and enjoy your Southwest Chicken and Rice Salad!
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4104 mg | 178% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 32.9 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4470 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
