Mexican Chicken and Rice Salad

Prep time: 15 min

Servings: 6

Yield: 6 servings

Description

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.

Ingredients

• 3 cups cooked brown rice

• 2 cups salsa

• 1 (15 1/4 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

Directions

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