Mexican Chicken and Rice Salad

Name: Mexican Chicken and Rice Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado - peeled, pitted, and cut into cubes; 425 grams black beans, rinsed and drained; 59 milliliters chopped cilantro; 710 milliliters cooked brown rice; 1 cooked chicken breast, chopped; 473 milliliters salsa; 432 grams sweet corn, drained

You can never have too many main course recipes, so give Mexican Chicken and Rice Salad a try. This recipe makes 6 servings with 369 calories, 20g of protein, and 8g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Mexican cuisine. If you have corn, beans, chicken breast, and a few other ingredients on hand, you can make it. To use up the cooked brown rice you could follow this main course with the Breakfast Rice Pudding as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

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

Ingredients you will need

Cilantro

Avocado

Whole Chicken

Beans

Salsa

Corn

Rice

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

avocado - peeled, pitted, and cut into cubes 425grams

black beans, rinsed and drained 59milliliters

chopped cilantro 710milliliters

cooked brown rice 1

cooked chicken breast, chopped 473milliliters

salsa 432grams

sweet corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.