Mexican Chicken and Rice Salad recipe

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Ingredients

3 cups cooked brown rice
2 cups salsa
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 cooked chicken breast, chopped
1 avocado - peeled, pitted, and cut into cubes
¼ cup chopped cilantro

Nutrition Info

567.3 calories
carbohydrate: 105.8 g
cholesterol: 12.2 mg
fat: 9 g
fiber: 13.1 g
protein: 19.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1019.1 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

Recipe Yield

6 servings

Recipe Note

I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I had to share it. Use leftover chicken or grill a breast. Serve warm or cold.

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