Mexican Chicken and Rice Salad

by

Description

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
  • ΒΌ cup chopped cilantro

Instructions

  1. Mix rice
  2. salsa
  3. corn
  4. beans
  5. chicken
  6. avocado
  7. and cilantro together in a bowl.

Prep Time: 15 mins

Total Time: 15 mins

Servings: 6

Leave a Comment