Salad
Mexican Chicken and Rice Salad
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.
24 min
Prep Time
2 hr 58 min
Cook Time
Easy
Level
2
Servings
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.
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
Method
-
Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.
