How to Cook Appetizing Mexi Chicken Salad Bowl

Mexi Chicken Salad Bowl. Combine chicken, Green Giant Mexicorn and beans. Add ¼ cup Ortega Flavor Craver Taco Sauce and toss gently. Evenly divide lettuce, chicken mixture and Riced Cauliflower among Ortega Tortilla Bowls.

Place tomato pieces on top of lettuce. Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients. Combine all the marinade ingredients and mix well. You can cook Mexi Chicken Salad Bowl using 11 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Mexi Chicken Salad Bowl

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

To cook the grains, combine the bulgur wheat and quinoa in a saucepan with the water and salt. Bring to a boil and lower the heat. To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese. Garnish with a dollop of sour cream and additional cilantro, if desired.

Mexi Chicken Salad Bowl instructions

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

Stir mayonnaise, chili sauce, apple cider vinegar, chili powder, and hot pepper sauce together in a bowl until smooth. Mix corn, kidney beans, and olives with the lettuce; serve with the dressing. Add chopped meat to a medium bowl with the spice mix. Toss to coat the meat evenly. Divide rice, black beans, meat, and salsa between four bowls, layering them in this order.