There are several components to get together for this dish. But what I love about it is that I can make/prep all components a day ahead or as I have time. Then I just pull them all out at dinner time.
I'd also like to say that for years I fought the idea of putting salad dressing on my Chipotle bowl. I would think, "Who needs it when I already have delicious salsa?", and I'd never use it. Then one day, I DID use it. And it entirely changed the whole salad bowl for the better. Enjoy!
Chipotle Salad Bowls
Serves 4
Basic Bowl Ingredients:
- Lettuce, cut into bite-size pieces
- 2 c white rice, cooked according to package instructions
- 2 cans black beans, drained and rinsed well
- 3 c shredded rotisserie chicken, warm (or if you have access to someone who smokes chicken in a BBQ, like my husband, use that. It's amazing!)
- Corn salsa
Corn Salsa Ingredients: Mix following ingredients together in a bowl. Refrigerate for 30 min or more to allow flavors to combine.
- 12 oz bag frozen corn, thawed and drained
- 1/8 c red onion, finely chopped
- 1-2 serrano peppers, finely chopped (add according to how spicy you want it. While I love spicy, I don't put too much in the corn salsa because I don't want to lose the delicate sweet flavor from the corn)
- Juice from 1 lime, or to taste
- Salt/Pepper to taste
Garnishes (amount according to taste):
- Shredded monterrey jack cheese
- Sour Cream
- Salsa Verde Cruda (or your other favorite salsa)
- Chipotle's Honey Vinaigrette Dressing (this blogger's copycat recipe tastes SO much like the restaurant dressing)
Directions:
- You can layer and combine components any fun way you want. This is just how I do it. :)
- Place a layer of lettuce in the bottom of each bowl. Top with a layer of rice, black beans on top of that, and shredded chicken. Add salsa and corn salsa. Top with shredded cheese, sour cream, and dressing.
