Chicken Rice Salad with Lime Cream Dressing

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Here green chiles supply the capsaicin or spiciness. Green chiles are merely unripe red chiles and possess the same measure of capsaicin as though they were red, ripe chiles. This quick to make main dish salad, complements of convenience or deli ingredients, is a quick and healthy, spicy entree for lunch or dinner.

4 servings

Cooking Time10 min



Total Timeunder 1 hour

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturemeaty, tangy

Type of Dishmain course salad, salad


  • 1 6-ounce package southwestern-flavored rice mix
  • ¾ pound boneless, skinless deli chicken, diced
  • 1 4-ounce can diced green chiles
  • ¼ cup Jalapeño Lime Cream Dressing
  • Optional garnishes: ¼ cup ripe olives, sliced; 1 head of red or green leaf lettuce, rinsed and torn into bite-size pieces


Cook the rice according to package directions. Set aside to cool.

Place the chicken, chiles, pepper, and rice in a large bowl and toss with the salad dressing. Add the olives, if desired. To serve, divide the salad among 4 plates, on top of the lettuce, if using.




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