Mexican Chicken and Rice Salad Recipe - Allrecipes.com
Mexican Chicken and Rice Salad Recipe
  • READY IN 15 mins

Mexican Chicken and Rice Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

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

Oct 24, 2013

I realize that I'm rating and reviewing this recipe with changes I made; however, without these changes, I wouldn't have been able to eat the dish, and it's just intriguing enough that I had to take the chance of being fussed at. I added 1 small can of chopped green chilies to compensate for not being able to eat a full-flavored picante sauce, and I added 4 thinly sliced green onions for the same reason. We chose to use the brown rice, cooked in the microwave, and placed into the freezer for about 15 - 20 minutes to cool down rather quickly. The entire dish was room temp, and was very good. I think I'll have planned leftover chicken at least once every week to 10 days just for this dish. It's fantastic!. Thanks to the recipe writer, and please keep up the good work. I'm a for-sure fan!

 

3 Ratings

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Nutrition

  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 105.8 g
  • 34%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 13.1 g
  • 53%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 1019 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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