Mexican Chicken Salad Bowl

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Step 1

Cook rice and quinoa with salt in rice cooker.

Step 2

Butterfly and hammer chicken. Season with olive oil, spice blend, salt and pepper. Cook on medium high in oiled pan.

Step 3

Meanwhile, wash and chop baby lettuce, tomatoes, cucumbers, and red onion. Arrange in bowl. Prep garlic separately.

Step 4

When chicken is ready, set on a plate. In same pan, toast corn and black beans on medium heat.

Step 5

Mix olive oil, lemon juice, mustard, honey, Italian seasoning, salt and pepper in a small dish. Mix in garlic. Add to salad bowl and shake.

Step 6

Top with avocado when ready to serve.

Step 7

Store chicken, quinoa, beans and corn in one dish. Reheat separately and top with salad and avocado during meal.