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My viral crispy rice salads get a kick of southwest nostalgia thanks to the addition of corn, black beans, and tender ground chicken. This is my Crispy Rice Southwest Chicken Salad, and it is sure to be your new favorite salad yet. It comes together with a base of crunchy cucumbers and a tangy, creamy, avocado dressing that is so good, you’ll want to eat it with a spoon. This salad is perfect as both a flavorful side dish or a filling main – no matter how you enjoy it, you cannot go wrong!
Okay friends, I promise: this really is the LAST crispy rice salad recipe that I’ll be creating this year. I know, I know – it’s so sad to see this series come to an end. With over 7 viral recipes and 50+ million views on social media, these crispy rice salads have truly taken the internet by storm… and for a good reason. I’m going to make the claim that crispy rice is the new croutons, and it’s even better, since it’s gluten-free. If you’re someone who loves a crunch in their salad, then you’re going to LOVE these recipes.
But, it isn’t just the crunchiness of the crispy rice that makes these salads so great. It’s the perfectly seasoned, crunchy on the outside, with just the right amount of soft bite on the inside rice, that is paired with cool and crispy cucumbers for a salad that is loaded with texture. In this salad, we also add in black beans, corn, juicy baby tomatoes, and tender ground chicken, for the perfect flavor in every bite. Don’t believe me? Here are three reasons why you are going to fall in-love with this crispy rice salad.
Three Reasons Why You’ll Love This Crispy Rice Salad
- It’s crunchy, not soggy: Instead of leaning on wilted lettuces, this salad gets double the crunch, thanks to both the crispy rice and the sliced cucumbers. If you’ve been a fan of the viral cucumber salad trend this year, then you will love this fun and crunchy twist!
- It can be served as a side dish or main: There are few things that I love more than a versatile salad that can be enjoyed a variety of different ways. This salad is hearty enough as a main dish, or you can always remove the chicken and serve it as a side dish alongside your favorite Mexican-inspired dinner.
- It’s gluten-free: For my gluten-free friends who can’t enjoy traditional croutons, the options for crunchy salad toppings can feel… well, slim. This Crispy Rice Salad is not only packed with crunchy texture, but it also happens to be naturally gluten-free. Plus, you can make an extra batch of the crispy rice and add it to any of your favorite salads, so you can always enjoy that perfect texture!
What You Need to Make This Crispy and Crunchy Salad Recipe
- Rice: Of course, it wouldn’t be a crispy rice salad without the rice! I like using jasmine rice for this recipe, but any type of rice will work well.
- Sesame Oil: A touch of sesame oil adds a toasty, nutty flavor to the rice that is truly unbeatable.
- Seasonings: The rice comes together with a blend of cumin and chipotle powder and the dressing comes together with sea salt, ground black pepper, and cumin. Yum!
- Ground Chicken: I’m using ground chicken as my meat of choice, and I highly recommend it here! However, you could also use ground beef if you prefer, or substitute in plant-based “meat” crumbles.
- Taco Seasoning: To make your life easier, you’ll need taco seasoning in order to season the chicken. I like the Siete Foods taco seasoning because it adds the perfect flavor to this dish!
- Cucumbers: While I recommend using petite Persian cucumbers in this recipe, you can also opt to use a whole English cucumber instead.
- Baby Tomatoes: Baby tomatoes add a vibrancy and freshness to this salad that is truly unmatched.
- Black Beans: Black beans are a staple when it comes to southwest salads and are also full of healthy fats and plant-based protein.
- Corn: Canned corn is not only a cheap and easy way to make this salad more filling, but it’s also rich in Vitamin C, making it a great option here.
- Red Onion: Crunchy red onion adds the right amount of tang – don’t skip this!
- Bell Peppers: Bell Peppers are rich in Vitamin A and fiber, making them the perfect choice to add to this salad.
- Pepitas: A sprinkle of pepitas adds another layer of crunchiness to this salad.
- Avocado: The avocado makes this dressing creamy and delicious. Plus, it adds in healthy fats!
- Lime: A squeeze of fresh lime juice adds the perfect balance of flavor and acidity to the dressing!
- Olive Oil: I like using olive oil because it is heart-healthy and full of healthy fats. However, you could also use avocado oil, if you prefer.
- Garlic: I always recommend using fresh garlic when you can. It just adds the best flavor!
- Greek Yogurt: Greek yogurt makes the dressing thick and creamy, while adding in protein and keeping it lower in lactose. It’s a great option here and is a healthier choice than sour cream!
- Cilantro: A sprinkle of cilantro adds the perfect finishing touch to this recipe!
How to Make This Crispy Rice Chicken Salad
To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F. Next, line a baking sheet with parchment paper and set it aside. Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
Toss the cooled rice with the sesame oil and seasonings (the cumin and chipotle powder). Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it’s nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
Next, prepare the chicken. Heat a large skillet, on the stove, over medium-high heat. Add a little bit of olive oil to the pan. Then, once the oil is hot, add in the ground chicken and taco seasoning and cook until the chicken is browned and cooked through. Once the chicken is done, prepare the rest of the salad. Wash and chop the cucumbers and add them to a large bowl, followed by the baby tomatoes, red onion, and red bell pepper. Then, drain and rinse the corn and black beans and add them to the salad alongside the pepitas. Once the crispy rice is done, remove it from the oven and allow it to cool before tossing it into the salad.
Finally, prepare the dressing by adding all of the dressing ingredients (the avocado, lime juice, olive oil, garlic, greek yogurt, cilantro, cumin, sea salt, and ground black pepper) to a blender and blend until smooth and creamy. Then, pour the dressing on top of the salad and toss to fully combine. Once it’s done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Frequently Asked Questions
Can I prepare the crispy rice ahead of time?
Yes! Prepare the crispy rice as instructed in the recipe card below (steps 1-5). Once the rice is done, remove it from the oven and allow it to cool COMPLETELY – this is key, to ensure that the rice doesn’t get soggy! Then, once it’s cool, transfer it to an airtight container and store it in the fridge until you’re ready to use it. Once you’re ready to enjoy, warm the rice in the oven at 375 F for 5-10 minutes. Then, assemble the salad as desired. That’s it!
Can I add other protein to this salad?
Absolutely! Simply swap out the ground chicken for chicken breast, steak, salmon, or even tofu.
Can this salad be made vegetarian-friendly?
Yes! Simply omit the chicken to make it vegetarian-friendly. You can replace the chicken with tofu, tempeh, or even a meatless crumble!
How can I store any leftovers? Can I meal prep this salad?
Yes! Simply transfer any leftovers to an airtight container and store it in the fridge for up to three days. If you want to meal-prep this salad, I recommend storing the salad and dressing separately so that it’ll stay fresher, longer!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
My viral crispy rice salads get a kick of southwest nostalgia thanks to the addition of corn, black beans, and tender ground chicken. This is my Crispy Rice Southwest Chicken Salad, and it is sure to be your new favorite salad yet. It comes together with a base of crunchy cucumbers and a tangy, creamy, avocado dressing that is so good, you'll want to eat it with a spoon. This salad is perfect as both a flavorful side dish or a filling main – no matter how you enjoy it, you cannot go wrong!
Equipment
- 1 Mandolin I like using a mandolin to slice the cucumbers nice and thin!
Ingredients
For the Crispy Rice:
- 2 Cups Cooked Rice cooled – I use jasmine rice, but any rice should work well
- 2 Teaspoons Sesame Oil
- ½ Teaspoon Cumin
- ½ Teaspoon Chipotle Powder
For the Chicken:
- 1 Pound Ground Chicken
- 3 Tablespoons Taco Seasoning
For the Salad:
- 5 Persian Cucumbers sliced thin – or substitute 1 English cucumber
- 1 Cup Baby Tomatoes halved
- 1 15 Ounce Can Black Beans
- ¾ Cup Corn
- 1 Small Red Onion thinly sliced
- 1 Red Bell Pepper thinly sliced
- ½ Cup Pepitas
For the Dressing:
- 1 Avocado
- 1 Lime juiced
- ⅓ Cup Olive Oil
- 2 Cloves Garlic
- ½ Cup Greek Yogurt
- ¼ Cup Cilantro
- 1 Teaspoon Cumin
- ½ Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
- Toss the cooled rice with the sesame oil and seasonings (the cumin and chipotle powder).
- Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
- Next, prepare the chicken. Heat a large skillet, on the stove, over medium-high heat.
- Add a little bit of olive oil to the pan. Then, once the oil is hot, add in the ground chicken and taco seasoning and cook until the chicken is browned and cooked through.
- Once the chicken is done, prepare the rest of the salad. Wash and chop the cucumbers and add them to a large bowl, followed by the baby tomatoes, red onion, and red bell pepper.
- Then, drain and rinse the corn and black beans and add them to the salad alongside the pepitas.
- Once the crispy rice is done, remove it from the oven and allow it to cool before tossing it into the salad.
- Finally, prepare the dressing by adding all of the dressing ingredients (the avocado, lime juice, olive oil, garlic, greek yogurt, cilantro, cumin, sea salt, and ground black pepper) to a blender and blend until smooth and creamy.
- Then, pour the dressing on top of the salad and toss to fully combine.
- Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
I made this last night and my family LOVED it! Everyone asked to make sure I save this one. Thanks for another great recipe!
Loved this crispy rice salad! Hard to find salads my hubby actually enjoys for lunch or a quick dinner but this was a winner! Can’t wait to make again.
This recipe is SO good!! I loved how easy it was to make, and the crispy rice was such a fun twist. The chicken and veggies tasted amazing with the avocado dressing. I can’t believe how fresh and delicious it turned out. Even my picky eaters loved it! I’ll definitely be making this again soon. 😊
I am so happy that you enjoyed it, Natalia! Thank you so much for your support!