Mexican Chicken and Rice Salad

By Heather Finn-Brady

4.55 / 5

15min

0min

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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
¼ cup chopped cilantro