Mexi Chicken Salad Bowl. Roast chicken, piles of quinoa and salad all served with creamy avocado, salty feta and a citrus-y lemon vinaigrette! Place the cooked quinoa in a large serving bowl. Top with the salad leaves, sliced chicken, wilted spinach, mashed avocado, red onion slices, cherry tomatoes and crumbled feta.

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Ingredients of Mexi Chicken Salad Bowl

It's 2 cups of cooked, shredded chicken.
Prepare 1 can of green chilies.
It's 1/4 cup of salsa.
It's 1/2 of grape tomatoes, halved.
Prepare 1 can of black beans, drained and rinsed.
It's 1 of lime.
Prepare 1 cup of chopped romaine lettuce.
It's of Optional add ins:.
It's 1 can of corn, drained.
You need 1 cup of rice, cooked.
It's of sour cream, cheddar cheese.

Stir chicken, cilantro, and chili powder together in a bowl. It is so hard to decide what is my favorite part of this Chicken Taco Salad! The avocado, the perfectly seasoned chicken, the crunchy tortilla bowl - I love it all! Oh, and of course the corn salsa, which I would eat with a spoon because it is so good!

Mexi Chicken Salad Bowl instructions

Assemble all desired ingredients in bowl and enjoy! This recipe is for making 2 bowls, so divide ingredients between 2..
Easy for lunch meal prepping!.

It tastes just like the corn salsa from Chipotle I am. Place all the salad ingredients in a large mixing bowl. Add the chicken, pour the dressing over the top and mix. In a small bowl, toss chicken breast cubes with taco seasoning. Heat a skillet over medium-high heat.