Mexican Salad Bowl with Shredded Chicken and Avocado
I love how the salad toppings keep your shredded chicken warm as you push your fork into the melted cheese and layers of ingredients.
This flavorful bowl is an excellent source of protein and fiber. Use the portions listed in the instructions to pack 33 grams of protein into your next meal.
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
Ingredients
Shredded Chicken
Black beans, canned
Cooked rice, seasoned to taste
Whole kernel corn
Finely shredded Mexican cheese blend
Avocado, sliced
Chopped tomatoes, onion, lettuce, and jalapenos for topping
Chipotle ranch dressing
Instructions
To make the shredded chicken:
1.5 pounds of boneless chicken thighs
1 cup chicken stock
Place the chicken in a 10-inch saucepan. A heavy, stainless steel pan with a cover works very well here. Pour in the chicken stock, bring to a boil. Turn the heat down, cover and simmer for 60 minutes. The chicken will be very tender and easy to pull apart using 2 forks. Season to taste with salt and black pepper.
To make your salad bowl, layer ingredients in the following order:
1/2 cup black beans
1/2 cup cooked rice
1/4 cup whole kernel corn
1/4 cup (2 ounces) cooked shredded chicken
1/4 cup finely shredded Mexican cheese blend
Shredded lettuce, diced tomatoes, onions, and jalapenos.
Top your salad bowl with chipotle ranch dressing for extra flavor. Enjoy!
- Prep Time: 15
- Cook Time: 60 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Carbohydrates: 58
- Fiber: 12
- Protein: 33
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