Chipotle Chicken Salad

Name: Chipotle Chicken Salad
Cook time: 20
Ingredients: 1 1/2 Cups Basmati Rice; 3/4 tsp Kosher Salt; 2 Tbsp Cilantro; 5 Tbsp Fresh Lime Juice; 1/4 Cup Extra-Virgin Olive Oil; 1/2 tsp Chili Powder; 1/2 tsp Cumin Powder; 1 clove Garlic Clove; 1 1/2 tsp Honey; 12 oz Chicken Breast; 1/2 cup Salsa; 1/2 cup Cream Cheese; 2 heads Romaine Lettuce; 1 1/2 cups Cherry Tomatoes; 1/4 null Red Onion

Recipe by Jaclyn Irwin

Ingredients

Cook Time

20m

Prep Time

15m

Ingredients

Serves 04

This loaded chicken salad is inspired by the delicious ones served at Chipotle, but you don’t have to pay extra for guacamole! This is a fairly customizable salad, so feel free to use what you have on hand. Using leftover cooked chicken and/or rice will save time when prepping this salad.

Instructions

1
Cook the rice according to package directions. Once cooked, season with ½ tsp salt, cilantro and 1 tbsp lime juice. Set aside.
2
In a small bowl, whisk together the olive oil, remaining lime juice, chili powder, cumin, minced garlic, honey and remaining salt. Set aside.
3
In a medium sized bowl, combine the chicken with the salsa and cream cheese and mix well.
4
Layer the romaine lettuce on a platter and top with tomatoes and red onion. Add the rice and chicken on top.. Drizzle the dressing over. Serve and enjoy!
5
Substitutions: No dairy: use a vegan cream cheese. No rice: use cauliflower rice. Add guacamole if desired.

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