Chicken Burrito Bowl Salad (Print Version)

A fresh Chicken Burrito Bowl Salad with smoky chicken, cilantro-lime rice, crisp toppings, and creamy lime dressing.

# Ingredients:

For the seasoned chicken

01 - 1 1/4 lb (565 g) boneless skinless chicken breast, cut into bite-size pieces
02 - 1 tablespoon olive oil
03 - 1 tablespoon fresh lime juice
04 - 2 teaspoons chili powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon garlic powder
08 - 3/4 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

For the cilantro-lime rice

10 - 1 cup (185 g) long-grain white rice, rinsed
11 - 1 1/2 cups (360 ml) water or low-sodium chicken broth
12 - 1 tablespoon olive oil
13 - Zest and juice of 1 lime
14 - 1/4 cup chopped fresh cilantro
15 - 1/2 teaspoon kosher salt, plus more to taste

For the creamy lime dressing

16 - 1/2 cup (120 g) sour cream or plain Greek yogurt
17 - 2 tablespoons mayonnaise
18 - 1 tablespoon olive oil
19 - Juice of 1 lime
20 - 1/3 cup chopped fresh cilantro
21 - 1 small garlic clove, grated or minced
22 - 1/4 teaspoon ground cumin
23 - 1/4 teaspoon kosher salt
24 - 1-3 tablespoons water, to thin

For the salad bowls

25 - 6 cups chopped romaine lettuce
26 - 1 can (15 oz or 425 g) black beans, rinsed and drained
27 - 1 cup (165 g) corn kernels, thawed if frozen
28 - 1 cup (150 g) cherry tomatoes, halved
29 - 1/3 cup finely diced red onion
30 - 3/4 cup (85 g) shredded Monterey Jack or cheddar cheese
31 - 1 large avocado, sliced, or 1/2 cup guacamole
32 - Lime wedges, for serving

# Instructions:

01 - Toss the chicken with olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Set aside for 10 minutes while you start the rice.
02 - Combine rinsed rice and water or broth in a small saucepan. Bring to a boil, reduce to low, cover, and cook for 15-18 minutes until tender. Rest covered for 5 minutes.
03 - Fluff the warm rice with olive oil, lime zest, lime juice, cilantro, and salt. Taste and adjust with more lime or salt if needed.
04 - Heat a large skillet over medium-high heat. Add the chicken in an even layer and cook for 6-8 minutes, stirring occasionally, until browned and 165 degrees F in the thickest pieces.
05 - Whisk or blend sour cream, mayonnaise, olive oil, lime juice, cilantro, garlic, cumin, and salt. Thin with water 1 tablespoon at a time until it drizzles easily.
06 - Divide romaine and cilantro-lime rice among 4 bowls. Top with chicken, black beans, corn, tomatoes, red onion, cheese, avocado, and dressing. Serve with lime wedges.

# Notes:

01 - Best served right after assembly so the romaine stays crisp.
02 - For meal prep, store chicken, rice, dressing, and fresh toppings separately.
03 - Cook chicken to 165 degrees F for food safety.

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