Mexican Chicken and Rice Salad

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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Ingredients

15 m servings 567 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 105.8g
  • 34%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1019 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Reviews

Read all reviews 3
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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 ...

yum very good !

Easy recipe to make with usual stuff on hand. I didn't have brown rice so used Jasmine rice and thought was a good substitute. I also do not prefer cilantro, so didn't add. I used Newmans Own...

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