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Chicken, Rice & Bean Salad

Chicken, Rice & Bean Salad

Chicken, Rice & Bean Salad

Enjoy a touch of southwest flavors in this beans and rice-topped salad with a salsa vinaigrette.
Course Salad
Cuisine Chicken
Servings 5 people


  • 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

Dressing Ingredients:

  • 1/2 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
  • 1/4 teaspoon salt


  • 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 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).
Keywords Chicken, Gluten Free, Iceberg, Kid-Friendly, Meals Under $10, Nut Free, Plant-based, Protein, Quick & Easy, Regional & Ethnic, Romaine, Salads, Soy Free
Made with
American Salad Mix

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