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!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat a grill pan or outdoor grill over medium heat.

Step 2

Season both sides of the chicken breasts with 1/2 teaspoon of salt, black pepper, garlic powder, chili powder, and cumin.

Step 3

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.

Step 4

In a large mixing bowl, combine cooked brown rice, black beans, corn, diced red bell pepper, cherry tomatoes, and chopped cilantro.

Step 5

In a small bowl, whisk together lime juice, 1 tablespoon of olive oil, remaining salt, and black pepper to make the dressing.

Step 6

Pour the dressing over the rice and vegetable mixture and toss until evenly coated.

Step 7

On a large serving platter, spread the chopped romaine lettuce as a base.

Step 8

Top the lettuce with the dressed rice mixture, followed by the sliced grilled chicken, and finally the diced avocado.

Step 9

Serve immediately and enjoy your Southwest Chicken and Rice Salad!

Nutrition Facts

Serving size	(2180.3g)

Amount per serving	% Daily Value*
Calories	2076.2

Total Fat 73.0g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 295.8mg	0%
Sodium 4104.3mg	0%
Total Carbohydrate 220.2g	0%
Dietary Fiber 48.7g	0%
Total Sugars 32.9g
Protein 148.4g	0%

Vitamin D 3.5IU	0%
Calcium 386.0mg	0%
Iron 16.8mg	0%
Potassium 4469.5mg	0%

*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.

Source of Calories

Fat: 30.8%

Protein: 27.9%

Carbs: 41.3%