Mexican Recipe ∼ 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.

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

Cooking Directions

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

Nutrition Facts

• calories567.3
• carbohydrateContent105.8 g
• cholesterolContent12.2 mg
• fatContent9 g
• fiberContent13.1 g
• proteinContent19.9 g
• saturatedFatContent1.6 g
• sodiumContent1019.1 mg
• sugarContent5.7 g