2 T of The Olive Bin's Sicilian Lemon Balsamic Vinegar
1/2 C low-fat buttermilk
2/3 C plain nonfat Greek yogurt
1 tsp Dijon mustard
1 T chopped fresh cilantro
1/8 tsp salt
1/8 tsp pepper
2 garlic cloves, pressed
1 C uncooked quinoa
3 C water
2 lb chicken tenders
1 tsp of The Olive Bin's Lime Olive Oil
2 cans reduced-sodium black beans, drained and rinsed
2 pints cherry or grape tomatoes
2 medium orange bell peppers, quartered
1 bag (16 oz) frozen sweet kernel corn, thawed
3 romaine hearts
Chicken Burrito Bowl Salad
Ingredients
Number Of Servings: 8
Directions
- For the dressing, blend in a mixer the lemon balsamic, buttermilk, Greek yogurt, Dijon mustard, cilantro, salt, pepper, and garlic cloves.
- Combine quinoa and water, cook as directed (until all the water is absorbed). Allow to cool completely.
- Brush chicken with lime olive oil; season with salt and pepper (optional). Grill the chicken, then set aside to cool. Chop the cooled chicken into bite-sized pieces.
- Cut the tomatoes in half; cut the peppers into small bite-sized pieces.
- Cut the lettuce in half lengthwise, holding the core down to keep it intact. Place the lettuce cut-side down, and then cut lengthwise again, then slice crosswise into strips.
- Combine all ingredients in a large bowl; just before serving, add dressing. This salad is also delicious with diced avocado, shredded cheddar or pepper jack cheese, and crushed tortilla chips on top!
Additional Info
Recipe adapted from Pampered Chef by our friend (and Pampered Chef pro!), Julie Gizzi
