"Chipotle" Style Chicken Salad
Recipe by Jaclyn Irwin
Ingredients
15
Time
20m
Serves
4
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.
Budget-Friendly
Lunch
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
Red Onion
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.
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
