Step 1

To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.

Step 2

Next, line a baking sheet with parchment paper and set it aside.

Step 3

Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.

Step 4

Toss the cooled rice with the sesame oil and seasonings (the cumin and chipotle powder).

Step 5

Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.

Step 6

Next, prepare the chicken. Heat a large skillet, on the stove, over medium-high heat.

Step 7

Add a little bit of olive oil to the pan. Then, once the oil is hot, add in the ground chicken and taco seasoning and cook until the chicken is browned and cooked through.

Step 8

Once the chicken is done, prepare the rest of the salad. Wash and chop the cucumbers and add them to a large bowl, followed by the baby tomatoes, red onion, and red bell pepper.

Step 9

Then, drain and rinse the corn and black beans and add them to the salad alongside the pepitas.

Step 10

Once the crispy rice is done, remove it from the oven and allow it to cool before tossing it into the salad.

Step 11

Finally, prepare the dressing by adding all of the dressing ingredients (the avocado, lime juice, olive oil, garlic, greek yogurt, cilantro, cumin, sea salt, and ground black pepper) to a blender and blend until smooth and creamy.

Step 12

Then, pour the dressing on top of the salad and toss to fully combine.

Step 13

Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.