Mexican Chicken and Rice Salad
Cook time:
less than a minute
Prep time:
15 minutes
Cuisine:
Unknown
Author:
Heather Finn-Brady
Rating:
4.5 / 5.0
Ingredients:
- 3 cups cooked brown rice
- 2 cups salsa
- 1 (15.25 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
- ΒΌ cup chopped cilantro