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Mexican Chicken and Rice Salad

Mexican Chicken and Rice Salad

  • Prep

    15 m
  • Ready In

    15 m
HeatherBrady

HeatherBrady

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

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

erinsgrammy
5

erinsgrammy

10/24/2013

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!

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