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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.

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