This Mexican Salad recipe takes care of so many food groups and nutrition. Your tummy and body will thank you for it!
I love to go to Mexican grill restaurants like Chipotle, FreeBirds, Cafe Rio, Costa Vida and order their salad. It’s like a burrito with lettuce and without the tortilla!
I am not a huge lettuce fan but I do really like salads when they are made with a lot of healthy ingredients. With lots of ingredients the lettuce tastes so much better!
This recipe doesn’t seem like a salad because you have lettuce (of course), rice, beans, sour cream, salsa, avocado, chicken, corn.
I used brown rice and cooked it in my Insta-Pot. I love my Insta-Pot! It is so easy and convenient. With the Insta-Pot the rice cooks in just 10 minutes! If you go to Shop you can see the Insta-Pot I use. If you don’t have an Insta-Pot you can cook your rice on the stove top.
With the sour cream and salsa you don’t really need dressing. I don’t use store bought dressing on my salads because it usually has sugar and preservatives in it.
Remember to check the ingredients of everything you use. Sour cream you want whole, not reduced fat or fat free. Salsa make sure there is not sugar added. Same with your beans. You don’t want sugar added.
For the chicken I seasoned it with sea salt, onion powder, and garlic powder.
Head of green leaf lettuce
1 cup uncooked brown rice
14.5 oz can pinto or black beans
1/2 cup frozen or fresh corn
2 chicken breasts
1 avocado, sliced
- Preheat oven at 400 degrees. Season chicken with your favorite seasoning and bake until done, about 20 minutes. Once cooked thoroughly cut into bite size pieces.
- In your Insta-Pot pour 2 cups water, 1 cup rice. Cook on rice setting for 10 minutes. If you don’t have an Insta-Pot cook on stove top for 45 minutes.
- In small saucepan heat beans and corn together.
- Place lettuce in bowl. Top with rice, bean and corn mixture, chicken, sour cream, salsa, avocado, cilantro.