Pamela Watson MD
@pwsoul87
Mexican Chicken Rice Salad
A vibrant and nutritious Mexican Chicken and Rice Salad, perfect for a light lunch or dinner. This dish combines cooked brown rice, zesty salsa, sweet corn, black beans, tender chicken, creamy avocado, and fresh cilantro for a delightful flavor explosion.
Details
- Cuisine:mexican
- Meal Type:lunch
- Diet:gluten-free
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:7
- Views:10
Recipe Information
- Prep time20 min.
- Total time20 min.
- Servings6
Ingredients
- 3 cups
- 2 cups
- 1 (15.25 ounce) can, drained
- 1 (15 ounce) can, rinsed and drained
- 1, chopped
- 1, peeled, pitted, and cut into cubes
- 1/4 cup
Cooking Instructions
Follow our step-by-step guide on how to make Mexican Chicken Rice Salad.
Step 1
In a large mixing bowl, combine the cooked brown rice and salsa, stirring until well mixed.
Step 2
Add the drained sweet corn and rinsed black beans to the bowl, and gently fold them into the rice mixture.
Step 3
Incorporate the chopped cooked chicken, ensuring it is evenly distributed throughout the salad.
Step 4
Carefully add the cubed avocado and chopped cilantro, mixing gently to avoid mashing the avocado.
Step 5
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.