Chicken, Rice & Bean Salad Recipe

Enjoy a touch of southwest flavors in this beans and rice-topped salad with a salsa vinaigrette.



  • 1 bag Fresh Express American salad
  • 2 cups roasted or grilled chicken (cooked to internal temperature of 165 degrees F), chopped
  • 1/2 red bell pepper, chopped into bite-size pieces
  • 1 cup grape tomatoes
  • 1 cup cooked black beans, rinsed and drained, warm or room temp.
  • 2 cup cooked brown or white rice, warm or room temp.
  • 1 cup shredded cheddar or Monterey Jack cheese


  • Empty salad bag into a large bowl.
  • Add in chicken, peppers and tomatoes.
  • Toss with the salsa vinaigrette.
  • Divide the rice and black beans into serving bowls.
  • Top with salad mix, and garnish with shredded cheese.

Dressing Ingredients:

  • ½ cup prepared salsa
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chile powder
  • 2 Tablespoon red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt

Dressing Instructions:

  • Whisk all ingredients together in a bowl, or mix in a blender.
  • Thin if needed with a small amount of water (salsas vary in thickness).
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Store it Smart

Keep leftover salad in its original container because it’s especially designed for keeping salad fresh for longer. Just seal it as tightly as possible.

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