Crispy Rice Southwest Chicken Salad

Directions

1. 1

   Preheat oven to 400F. 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. 2

   Saute the ground beef in taco seasoning until cooked through and set aside.

3. 3

   Add all of the ingredients to a blender and blend for about 1 minute until smooth. Taste and adjust as necessary. Set aside.

4. 4

   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! Store in the refrigerator for up to 5 days.