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3 cups cooked brown rice
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2 cups salsa
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1 (15.25 ounce) can sweet corn, drained
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1 (15 ounce) can black beans, rinsed and drained
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1 cooked chicken breast, chopped
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1 avocado - peeled, pitted, and cut into cubes
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¼ cup chopped cilantro
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.
Nutrition Information
205
Calories
20g
Carbohydrates
27g
Protein
235mg
Potassium
9g
Fiber
8g
Sugar
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