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Mexican Chicken and Rice Salad

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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15 m servings 567 cals
Original recipe yields 6 servings

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  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 567 calories; 9 g fat; 105.8 g carbohydrates; 19.9 g protein; 12 mg cholesterol; 1019 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I realize that I'm rating and reviewing this recipe with changes I made; however, without these changes, I wouldn't have been able to eat the dish, and it's just intriguing enough that I had to ...

yum very good !

Easy recipe to make with usual stuff on hand. I didn't have brown rice so used Jasmine rice and thought was a good substitute. I also do not prefer cilantro, so didn't add. I used Newmans Own...