Fiesta Bowls

April 03, 2013

These remind of salads we used to have at our college. It is a lovely, filling, southwestern flavored bowl that I usually mix up on weeknights for dinner for the two of us.

2 cp. cooked, cut up chicken
1 can black beans
1 cp. frozen corn, cooked
2 tomatoes, diced
1 large romaine heart, washed and chopped (I like romaine the best, but in this case, I just used lettuce from our garden)
1/2 bunch of cilantro, washed and chopped
2, just under ripe avocados
Crushed tortilla chips
Optional: rice -- if you'd like it to have a bit more substance

Dressing:
1/2 cp. ranch dressing
4 TBSP taco seasoning (adjust according to personal taste)

In large bowl, stir salad ingredients together, excluding tortilla chips and avocado. In a small bowl, stir dressing ingredients together. When ready to serve, toss salad with dressing, then gently stir in avocado. Serve with crushed tortilla chips.

Nutritions

Calories
283

Sodium
452mg
18% DV

Fat
2g
4% DV

Protein
15g
30% DV

Carbs
45g
15% DV

Fiber
10g
43% DV