Southwest Chicken Bowl (Printable Version)
Juicy bits of chicken, sweet corn, and beans get tossed with a punchy, creamy sauce for a bowl of fresh flavors every time.
# Everything You’ll Need:
→ Salad Base
01 -
1/4 cup (10 g) chopped fresh cilantro
02 -
2 cups (about 250 g) chicken, cooked and shredded
03 -
1/4 cup (35 g) onion, chopped up small
04 -
1/2 cup (90 g) tomatoes, diced
05 -
1 cup (170 g) black beans, rinsed and drained
06 -
1 cup (165 g) sweet corn kernels
→ Dressing
07 -
Salt plus freshly cracked black pepper for taste
08 -
1 tablespoon (15 ml) lime juice
09 -
2 tablespoons (16 g) taco spice mix
10 -
1 cup (225 g) mayo
# Steps to Cook:
01 -
Sprinkle in some salt and cracked black pepper. Check the flavor and tweak if you need. Chill it or just dig in right away.
02 -
Dump the creamy dressing over your chicken and veggie bowl. Gently stir everything till it looks totally coated.
03 -
Grab a small bowl. Whisk mayo, taco seasoning, and lime juice until it’s smooth with no lumps.
04 -
In a big bowl, toss together the shredded chicken, corn, black beans, tomatoes, onion, and cilantro. Make sure it’s mixed up well.
# Extra Suggestions:
01 -
If you want to make sure everything’s gluten-free, pick mayo and taco mix marked gluten-free. Always double-check those labels for sneaky gluten.