Chicken Taco Rice Salad

Holly Clegg’s trim&TERRIFIC™ Eating Well to Fight Arthritis

Chicken Taco Rice Salad

This Chicken Taco Rice Salad is a favorite toss-together southwestern style chef salad with simple ingredients and big flavor. The salad is mixed a delicious salsa that is made with a few ingredients and magically makes a great-tasting vinaigrette!


Chicken Taco Rice Salad

Makes 6 (2-cup) servings

  • 1 (5-ounce) package yellow rice
  • 6 cups mixed salad greens
  • 2 cups skinless rotisserie chicken, shredded
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup grape or cherry tomato halves
  • 1/2 cup chopped red onion
  • 1/2 cup shredded, reduced-fat, sharp Cheddar cheese
  • Salsa Vinaigrette, (see recipe below)

Salsa Vinaigrette

Makes 1 1/2 cups

  • 1 cup salsa
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil


Chicken Taco Rice Salad

  1. Prepare rice according to package directions. Cool and set aside.
  2. In a large bowl, combine cooled rice and all ingredients and toss with Salsa Vinaigrette (see recipe below).

Salsa Vinaigrette

1. In small bowl, whisk together all ingredients.

Nutritional Analysis (per serving)

  • 327 kcal Calories
  • 29% Calories from Fat
  • 11 g Fat
  • 3 g Saturated Fat
  • 57 mg Cholesterol
  • 923 mg Sodium
  • 36 g Carbohydrates
  • 6 g Dietary Fiber
  • 4 g Total Sugars
  • 23 g Protein
  • Dietary Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat

Nutrition Nugget: Think of beans as the nutritional crouton, sprinkle on salads or in casseroles and soups to boost your fiber intake.

Recipe from Holly Clegg’s trim&TERRIFIC™ Eating Well to Fight Arthritis. For more of Holly's easy healthy recipes, visit her Blog and YouTube channel.