Name: Mexican Chicken and Rice Salad recipe
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

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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

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.