Mexi Chicken Salad Bowl. Heat a large nonstick ovenproof skillet over medium-high heat. 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.

Toss lettuce with mayonnaise dressing mixture. Place tomato pieces on top of lettuce. Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients. You can cook Mexi Chicken Salad Bowl using 11 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Mexi Chicken Salad Bowl

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

Kickin' grilled chicken, sweet pineapple, and lots of Mexican goodness collide in these super-loaded salad bowls.—A zippy chipotle vinaigrette drizzled on top makes all the flavors sing! If there's anything I know how to do well it would definitely be my salad-loading skills. Guys, that is one loaded personal-sized bowl of salad. Marinate or cook the chicken and keep in the fridge along with the cooked grains and corn.

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!.

Just add halved cherry tomatoes and sliced avocado before serving with a generous squeeze of lemon juice and a pinch of salt and pepper. Easy Greek chicken grain bowl; Chicken quinoa salad with peas and feta; Moroccan chicken couscous. Combine all ingredients except chicken together in a large bowl and stir to combine. Gently fold with rubber spatula until all ingredients are well incorporated. Cover and chill in fridge until ready to serve.