Recipe by Heather Finn-Brady
"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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cooked brown rice
1 (15.25 ounce) can
sweet corn, drained
1 (15 ounce) can
black beans, rinsed and drained
cooked chicken breast, chopped
avocado - peeled, pitted, and cut into cubes
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!
yum very good !
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chicken and Rice Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 81
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