Mexican Chicken and Rice Salad

Name: Mexican Chicken and Rice Salad
Prep time: 15 min
Total time: 15 min
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; 0.25 cup chopped cilantro

4.6

(11)

8 Reviews

8 Photos

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.

Recipe by Heather Finn-Brady

Published on July 1, 2020

8

Prep Time:

15 mins

Total Time:

15 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

Nutrition Facts (per serving)

567	Calories
9g	Fat
106g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 567
% Daily Value *
Total Fat 9g	12%
Saturated Fat 2g	8%
Cholesterol 12mg	4%
Sodium 1019mg	44%
Total Carbohydrate 106g	38%
Dietary Fiber 13g	47%
Total Sugars 6g
Protein 20g
Vitamin C 8mg	40%
Calcium 90mg	7%
Iron 4mg	24%
Potassium 1027mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.