Speedy Chicken Burrito Salad Bowls
- 1 small head romaine lettuce, torn into small pieces
- 1 cup cooked brown rice (can sub millet or quinoa)
- 1 15-ounce can black beans, drained and rinsed
- 1 14-ounce can diced tomatoes, drained
- 1 10-ounce can chicken breast chunks, drained and flaked
- 1 10-ounce can corn kernels, drained
- 1 4.25-ounce can diced green chilies, drained
- 1 2.2-ounce can sliced ripe black olives, drained
- 2 tablespoons fresh-squeezed lime juice
- 1 tablespoon fresh chopped cilantro
- 3 tablespoons extra-virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
- Place the lettuce leaves in individual bowls. Top with the brown rice, black beans, diced tomatoes, chicken, corn, green chilies and black olives.
- Combine the lime juice and cilantro in a small bowl. Whisk in the olive oil. Add salt and pepper, to taste.
- Drizzle the dressing over the salads.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chicken-burrito-salad-bowls
3.5.3208