Burrito Bowl Salad

• Romaine Lettuce
• 1/2 cup Rice, cooked
• 2 oz. Blackened Chicken, shredded
• 1/4 cup Corn & Black Beans
• 1/4 Avocado
• Tortilla Strips (I used a chipotle lime flavor made by Texas Toast– so yummy!)
• Ranch Dressing

1. I like to make this salad using leftovers from Burrito Bowls, so that there’s really no extra prep work that I need to do. But if I don’t have any leftovers, I usually scale down the sauce recipe (from the previously linked Burrito Bowls recipe) and use a handful of shredded chicken (we always seem to have some in the freezer or a rotisserie chicken from a recent grocery store trip).
2. Cook the rice (I just use Instant Rice if we don’t have leftovers).
3. Chop the lettuce, and add it to the bowl. I usually scoot it over to the side, so that I’m not placing hot rice and chicken directly on top of it.
4. Add the rice, chicken, black beans, corn, avocado, and tortilla strips.
5. Drizzle ranch dressing on top, and then toss the salad to mix ingredients.
6. Eat immediately. Individual components can be made ahead of time and stored separately, but I wouldn’t assemble the salad until you’re ready to eat it or serve it.

Calories

486.69

Fat (grams)

29.54

Sat. Fat (grams)

5.44

Carbs (grams)

38.19

Fiber (grams)

4.74

Net carbs

33.45

Sugar (grams)

3.49

Protein (grams)

18.59

Sodium (milligrams)

325.05

Cholesterol (grams)

61.07

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