Chicken & Black Bean Burrito Salad
ADAPTED SHIFT SHOP RECIPE!!! Make the Shift with us.
Count: 11/2 GREEN 1/2 RED 1 YELLOW
Also Sugar Detox Approved
½ cup fresh lime juice
2 Tbsp. + ½ cup coarsely chopped fresh cilantro, divided use
1 clove garlic, coarsely chopped
1 medium jalapeño, seeds and veins removed, coarsely chopped
1 Tbsp. extra-virgin olive oil
2 cups black beans
4 oz. shredded cooked chicken breast
1 cup chopped jicama
½ cup thinly sliced radishes
1 cup thinly sliced red onion
1 cup halved cherry tomatoes
8 cups chopped romaine lettuce
1. Place lime juice, 2 Tbsp. cilantro, garlic, and jalapeño in a blender; cover. Blend until smooth.
2. Slowly add oil, blending continuously, until well mixed. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
3. Evenly layer beans, chicken, jicama, radishes, onion, tomatoes, lettuce, and remaining ½ cup cilantro on top of dressing in jars.
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.