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Avocado and Chicken Rice Salad

Serves 4


  • 3 c. rice, cooked
  • 2 c. chicken, cooked & diced
  • 2 ea. Avocados From Mexico, pitted, peeled, & diced
  • 2 3/8  c. or 1 19-ounce can black beans, drained & rinsed
  • 1 c. tomato, diced
  • 1 c. lettuce, shredded
  • 1/4 c. cilantro, roughly chopped
  • 1/2 c. vinaigrette or dressing of your choice


  1. In a large bowl, combine rice, beans, tomatoes, lettuce, and cilantro; toss gently with dressing. Arrange seasoned rice on a platter.
  2. Top rice with avocados and chicken

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