Southwestern Crispy Rice Salad

Preparation time: 30 minutes
Cook time: 30-35 minutes
Total time: 1 hour 5 minutes
Yield: 6-8 Servings

Ingredients:

Crispy Rice:

• 2 cups cooked rice, cooled (recommended to use jasmine)
• 2 tsp. sesame oil
• 1/2 tsp. cumin
• 1/2 tsp. chipotle powder

Protein:

• 1 lb. ground chicken (can substitute for ground beef or crumbled tofu)
• 3 Tbsp. taco seasoning

Salad:

• 5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
• 1 cup baby tomatoes, halved
• 1 15 oz. can black beans
• 3/4 cup corn
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup cotija cheese

Dressing:

• 1 avocado
• 1 lime, juiced
• 1/3 cup olive oil
• 2 cloves garlic
• 1/2 cup Greek yogurt
• 1/4 cup cilantro
• 1 tsp. cumin
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• Water, as needed to thin

Directions:

1. First prepare the crispy rice topping.  Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet.  Toss well with the sesame oil and seasonings and spread into an even layer.  Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn't burn). Remove from the oven, break into small pieces and set aside.
2. Next sauté the ground chicken (or whatever protein you are using) in taco seasoning until cooked through and set aside.  
3. Next, make the dressing.  Add all of the ingredients to a blender and blend until smooth, about 1 minute.  Taste and adjust as necessary.  Set aside.
4. Finally, chop/slice all of the ingredients for the salad and add to a large bowl.  Add the ground chicken and crispy rice on top.  Pour dressing over the salad. Toss and enjoy! 
5. Store in the refrigerator for up to 5 days.

Recipe from @kalejunkie on Instagram