Mexican Chicken and Rice Salad
Recipe by Heather Finn-Brady from allrecipes.com
Lunch 15 Mins.
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Ingredients
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
Instructions
- Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.
Nutritional Facts
Per 6 servings
- Calories: 567
- Carbohydrate: 106g
- Fat: 9g
- Fiber: 13g
- Protein: 20g
- Sugar: 6g