Best 3 Southwest Chicken Rice Salad Recipes

Calling all Tex-Mex and salad lovers! Get ready to embark on a culinary journey to the vibrant Southwest with this tantalizing Southwest Chicken Rice Salad. This flavorful and refreshing dish combines succulent grilled chicken, fluffy rice, crisp vegetables, and a tangy dressing, all coming together to create a fiesta of flavors in every bite.

For the chicken, you can choose to marinate it in a zesty blend of chili powder, cumin, paprika, and garlic before grilling it to perfection. This infuses the chicken with a smoky and slightly spicy flavor that pairs perfectly with the other ingredients. Alternatively, if you prefer a quicker option, simply season the chicken with salt, pepper, and your favorite herbs before grilling.

The rice in this salad serves as a hearty base. You can use any type of rice you like, but long-grain rice such as basmati or jasmine rice works particularly well. Cooking the rice in a flavorful broth, such as chicken or vegetable broth, adds an extra layer of savoriness to the salad.

To complement the chicken and rice, a variety of fresh and crisp vegetables are added to the mix. Bell peppers, corn, black beans, and avocado provide a delightful combination of colors, textures, and flavors. These vegetables are not only visually appealing but also pack a nutritional punch, making this salad a healthy and satisfying meal.

The dressing is the secret weapon that brings all the elements of this salad together. Made with a combination of mayonnaise, sour cream, lime juice, chili powder, and cumin, this dressing is both creamy and tangy, with a hint of heat. It coats the chicken, rice, and vegetables, creating a harmonious blend of flavors that will leave you craving more.

Whether you're planning a summer picnic, a potluck dinner, or simply looking for a light and flavorful lunch, this Southwest Chicken Rice Salad is sure to be a hit. Its vibrant flavors, colorful ingredients, and ease of preparation make it a versatile dish that can be enjoyed by people of all ages. So grab your apron and let's dive into the recipes that will guide you through the creation of this culinary masterpiece!

Let's cook with our recipes!

SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES

Southwest Chicken Salad with Rice, Corn, and Chilies image

Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

3/4 cup olive oil
4 green onions, sliced
3 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*
1 tablespoon ground cumin
3/4 cup chopped fresh cilantro
4 skinless boneless chicken breast halves
4 ears fresh corn, shucked
2 poblano chilies,** quartered lengthwise, seeded
2 red bell peppers, quartered lengthwise, seeded
3 1/2 cups water
1 teaspoon salt
2 cups long-grain white rice

Steps:

Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
**Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

SOUTHWEST CHICKEN & RICE SALAD

Southwest Chicken & Rice Salad image

Fun and different, this summery salad has a subtle smoky flavor that really says "Southwest." The grilled corn adds an especially nice touch.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 medium ears sweet corn
1/4 cup olive oil, divided
2 cups cubed cooked chicken breast
1 medium sweet red pepper, julienned
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked long grain rice
2 medium ripe avocados, peeled and cubed

Steps:

Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.

Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.

CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD

Cilantro Lime Grilled Chicken Breast with Southwest Yellow Rice Salad image

This is a lovely, light & flavorful dinner! The chicken has the yummy cilantro and lime flavors from the marinade. They're subtle, definitely not overpowering. The corn salad does have some heat, but it pairs very well with the chicken. If you're able to get your hands on fresh corn, it's definitely worth using.

Provided by Barbara Mayo

Categories Salads

Time 1h10m

Number Of Ingredients 16

Ingredients

4 large bonless skinless chicken breast
4 medium limes (zest and juice for marinde) juice 1 lime for dressing, juice 1 lime for finishing dish
1 c chopped fresh cilantro
1 Tbsp Mrs. Dash Southwest Chipotle spices
1 pkg large yellow rice mix (I use Vrgo but any yellow rice mix will do)
1 can(s) black beans washed and drained
2 medium ears fresh corn (grilled on grill) you may use canned mexican corn if you do not have fresh
1 clove garlic minced
2 medium fresh tomatoes coarsely chopped (if you do not have fresh tomatoes use 1 drained can of Rotel)
1 c red onion finely chopped
1 tsp adobe sauce from chilpote peppers
3 medium fresh avocados sliced
1 pinch sea salt
1/4 c extra virgin olive oil
1 Tbsp fresh ground black pepper
4 Tbsp olive oil with paper towel for grill

Steps:

1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.

Tips:

Select the Right Rice: Use long-grain rice, such as basmati or jasmine, for a light and fluffy texture.
Cook the Rice Perfectly: Avoid overcooking the rice, as it will become mushy. Cook it according to the package instructions or use the absorption method.
Use Fresh Ingredients: Fresh vegetables, herbs, and spices will give the salad the best flavor. Choose ripe tomatoes, crisp cucumbers, and tender bell peppers.
Marinate the Chicken: Marinating the chicken in a flavorful mixture of spices and herbs will add extra flavor to the salad.
Grill or Pan-Sear the Chicken: You can cook the chicken on a grill or in a pan. If grilling, preheat the grill to medium-high heat and cook the chicken for 8-10 minutes per side, or until cooked through.
Cool the Chicken and Rice: Before assembling the salad, let the chicken and rice cool completely.
Toss the Salad Gently: When combining the salad ingredients, toss them gently to avoid breaking up the chicken or vegetables.
Serve Immediately: The salad is best served immediately after assembling.

Conclusion:

This Southwest chicken rice salad is a delicious and refreshing dish that is perfect for a summer meal. It is packed with flavor from the grilled chicken, fresh vegetables, and zesty dressing. The salad is also easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, this Southwest chicken rice salad is sure to be a hit.