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.

INGRIDIENT

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

DIRECTION

Step: 1

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

NUTRITION FACT

Per Serving: 567 calories; protein 19.9g; carbohydrates 105.8g; fat 9g; cholesterol 12.2mg; sodium 1019.1mg.

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