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Chipotle Burrito Salad


from the kitchen of Heidi Prahl

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 (Heidi): Light, fluffy, literally as though you unrolled your burrito!
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 (Terri): Creamy, with a slightly sweet compliment to the 'kick'.
juice of 2 freshly squeezed lemons or limes
1/4 cup red wine vinegar
scant 1/4 cup olive 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)
!/2 teaspoon salt

For either dressing, whisk or shake all dressing ingredients together until blended.
Pour dressing over salad and toss to mix. Serves 6.

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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