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Mexican Chicken and Rice Salad Recipe

Recipe by: Heather Finn-Brady

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 567 cals
  • 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
  • 1/4 cup chopped cilantro
Nutrition

Amount per serving ( 5 total)

  • Calories:
    567
    28%
  • Fat:
    9
    14%
  • Carbs:
    105.8
    34%
  • Protein:
    19.9
    40%
  • Cholesterol:
    12
    4%

Based on a 2,000 calorie diet

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