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.

Prep Time:
15 mins
Total Time:
15 mins
6 servings


  • 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


  1. 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.

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