2 cups cooked chicken, shredded and seasoned with taco seasoning to taste
2 cups rice, cooked
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
2 tomatoes, diced
1 bell pepper, diced
1 onion, diced
1 avocado, diced
4 cups Romaine lettuce, shredded
Greek Yogurt Chipotle Dressing*:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
2 tomatoes, diced
1 bell pepper, diced
1 onion, diced
1 avocado, diced
4 cups Romaine lettuce, shredded
Greek Yogurt Chipotle Dressing*:
3/4 cup plain Greek yogurt
1 chipotle pepper in adobo sauce
2 cloves garlic
1 tablespoon lime juice
1/4 teaspoon cumin
1 tablespoon taco seasoning
salt and pepper to taste
1 chipotle pepper in adobo sauce
2 cloves garlic
1 tablespoon lime juice
1/4 teaspoon cumin
1 tablespoon taco seasoning
salt and pepper to taste
For the dressing, cut open the chipotle pepper and scrape out the seeds. Place all the ingredients in a blender and and blend until the dressing is smooth.
To make individual servings, layer rice, chicken, lettuce, black beans, and veggies. Drizzle with the chipotle dressing.
*This dressing is SPICY!! Use sparingly! Or just use a small part of the pepper instead of the whole pepper when preparing the dressing.
To make individual servings, layer rice, chicken, lettuce, black beans, and veggies. Drizzle with the chipotle dressing.
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