Chicken Burrito Salad Bowl – WLS Recipes

Goodness I had a hard time thinking of a name for this dish. There are some key points about this meal I want to get across:

1. It’s ridiculously easy.

2. It’s insanely flavorful.

3. It’s low-carb and great for bariatric patients.

I didn’t know how to get that across. “Super Easy Flavor Packed Chicken Taco Salad” was a close runner up 🙂

Here is the most important thing to know about this meal. It’s all about the chicken. Here’s the second most important thing to know about this meal: the chicken has only two ingredients. 

The cats out of the bag. I heavily sprinkled taco seasoning on all sides of my chicken breast and patted the seasoning into the meat just like a rub. Then I tore up some leafy romaine, wedged a few Roma tomatoes, sprinkled some chopped cilantro and put a generous dollop of fat-free plain Greek yogurt.

To take it one notch higher on the “easy scale” I made my chicken in the microwave with my Pampered Chef Deep Covered Baker ($88). It’s stoneware so it keeps the moisture locked in and cooks the chicken in about 16 minutes. I also used my Pampered Chef Salad Choppers ($27.50) to dice up the chicken really fast. You can also bake the chicken or use a slow cooker. 

This meal is PERFECT for a night you’ll be getting home late. Plan ahead and have the ingredients in the fridge and you’ll be happy!

Chicken Burrito Salad Bowl - WLS Recipes

Course: Main Dish

Cuisine: American, Mexican, Oven Baked

Servings: 6 salads

Calories: 94kcal

Author: Steph Wagner

This recipe makes 6 medium sized salads. Would traditionally feed 4 non-surgical adults.

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Ingredients

• 1 lb boneless, skinless chicken breasts
• 2/3 package taco seasoning
• 1 large head of romaine, washed and chopped
• 3 roma tomatoes, cut into wedges
• 2 tbsp cilantro, chopped
• 1/2 cup plain fat-free Greek yogurt

Instructions

• Preheat oven to 375. Pat chicken dry with a paper towel and sprinkle taco seasoning generously over both sides of the chicken breasts. Place chicken in a baking dish. Cook for 25 minutes or until internal temp reads 165F.
• While chicken is cooking, rinse and tear apart romaine lettuce. Divide between plates. Cut tomatoes into wedges and chop cilantro. Sprinkle ingredients on dinner plates.
• Once chicken is cooked, let cool and chop. Add to salad plates. Add fat-free plain Greek yogurt. Add other ingredients as desired such as salsa, avocado or reduced fat cheese.

Nutrition

Serving: 1salad | Calories: 94kcal | Carbohydrates: 4g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 409mg | Potassium: 389mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1062IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg