Mexican Chicken and Rice Salad

Mexican Chicken and Rice Salad

Leftover chicken and cooked rice can be turned into a big bowl of Mexican-influenced flavor via the addition of salsa, beans, corn, avocado, and cilantro.

Ready in: 15 m

Calories: 567

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
  • 1/4 cup chopped cilantro
  • Recipe Instructions

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

    Directions

    • Prep15 m
    • Ready In15 m
    1. Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

      Footnotes

      • Partner Tip
      • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

      Gallery “Mexican Chicken and Rice Salad”

      Mexican Chicken and Rice Salad

      Mexican Chicken and Rice Salad

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