Mexican Chicken and Rice Salad

This is an easy peasy side dish or main dish, depending on whether or not you add in the chicken or opt to leave it out. It is a pantry / leftover friendly recipe where you can mix and match your add-ins to use what you have on hand which I looooveeee. I seek out recipes like this when I have some cooked protein or a certain veggie on hand that need a home. Add in some fresh diced tomatoes, onion, and cilantro too if you like them and have them on hand.

I think this would also be really delicious served as a hearty chips & dip meal - get some good tortilla scoops for a fun way to serve up your meal! Or I had a pile of this atop a big bed of lettuce drizzled with some ranch dressing - also really tasty!

Mexican Chicken and Rice Salad

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

Directions

1. Combine all ingredients in a large bowl, mix gently. Taste and adjust seasonings / ingredients if desired. 
2. Serve room temperature, or chilled!

Recipe from Heather Finn-Brady on AllRecipes