Easy Southwestern Chicken and Brown Rice Salad

Total Time
Yields 3 1-cup servings

This easy and flavorful salad is a perfect way to use up leftover cooked brown rice and chicken taco meat. It's low in fat, higher in healthy carbs so it's also a delicious Trim Healthy Mama E style meal idea. Real, whole food ingredients make this a healthy meal option for hot, summer days.


  • 1 c plain, cooked brown rice (soaked before cooking is best for optimal nutrition!)
  • 1 c shredded chicken taco meat
  • 1 c diced zucchini
  • 1 Roma tomato, chopped
  • 1 yellow mini sweet pepper, seeded and chopped
  • 1 jalapeno (or more if desired), seeded and chopped
  • 1-2 tbs chopped onion
  • 2 tsp olive oil
  • 3 tsp lemon juice (or lime)
  • 1 small clove garlic, minced or pressed
  • Mineral salt, like pink Himalayan, and pepper, to taste
  • 1/2 tsp each fresh marjoram, oregano and cilantro - or more to taste


  1. In a mixing bowl, combine olive oil, lemon or lime juice, garlic, salt, pepper and herbs and mix well
  2. Add diced zucchini and mix to coat well. Marinate several hours or overnight if possible.
  3. Chop or dice remaining veggies
  4. Add to mixing bowl, along with rice and chicken. Mix well to coat.
  5. Adjust seasonings as desired.
  6. Refrigerate for a few hours or eat right away. Even better the next day!


Recipe Notes

This Trim Healthy Mama E style meal has 3 grams of fat and about 18 grams of net carbs per cup. For higher carbs and a bit more protein, add a half cup of cooked beans (will add about 11 more grams of net carbs).
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