Speedy Chicken Burrito Salad Bowls
Prep time
Total time
Serves: 4 to 6 servings
Burrito Salad:
  • 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
Southwest Dressing:
  • 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
To make the Burrito Salad
  1. Place the lettuce leaves in individual bowls. Top with the brown rice, black beans, diced tomatoes, chicken, corn, green chilies and black olives.
To make the Southwest Dressing
  1. Combine the lime juice and cilantro in a small bowl. Whisk in the olive oil. Add salt and pepper, to taste.
  2. Drizzle the dressing over the salads.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chicken-burrito-salad-bowls