CHIPOTLE BURRITO SALAD

CHIPOTLE BURRITO SALAD
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from the kitchen of Heidi Prahl
  • CourseSalads
CHIPOTLE BURRITO SALAD
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Heidi Prahl
  • CourseSalads
Ingredients
  • 1 cup precooked quinoa chilled
  • 2 cups precooked brown rice chilled
  • 2 cups chopped fresh salad greens baby lettuce spring mix
  • 1 15- ounce can black beans rinsed and drained
  • 1 1/2 cups carrots grated or chopped
  • 1 red bell pepper chopped
  • 1/2 cup red onion chopped
  • 4-8 roma tomatoes chopped
  • 1 avocado diced (optional, may serve on the side)
  • 3 cups of cut up cold chicken (leftovers a rotisserie chicken)
  • Additional lemon juice and seasonings to taste
  • Dressing 1 : Light fluffy, literally as though you unrolled your burrito!, Heidi
  • juice of 2 freshly squeezed lemons
  • 1/4 cup vegetable broth
  • 2 teaspoons ground flaxseed
  • 1/2 teaspoon cumin
  • 1 teaspoon chipotle chili powder or to taste (this amount makes for mildly 'hot' end result)
  • 1 teaspoon salt or to taste (optional)
  • Dressing 2 : Creamy with a slightly sweet compliment to the 'kick'., Terri
  • juice of 2 freshly squeezed lemons or limes
  • 1/4 cup red wine vinegar
  • cup scant 1/4olive oil
  • 1-2 Tblsp. honey
  • 2 teaspoons ground flaxseed
  • 1/2 teaspoon cumin
  • 1 teaspoon chipotle chili powder or to taste (this amount makes for mildly 'hot' end result)
Instructions
  1. For either dressing, whisk or shake all dressing ingredients together until blended.
  2. Pour dressing over salad and toss to mix.
Terri's Notes

~ Sweet Corn, cilantro, a little sour cream...Heidi and I gave you great beginnings and a couple options, what additions or changes would make this a family favorite at your house?

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