BURRITO SALAD

Remember the Chipotle Lime Chicken recipe that we posted just a week or two ago? Left-over chicken has long been a starting point for many quick meals, but this is my new favourite. I think even kids might like it. The following recipe is for one huge salad. Adjust the amounts for extra servings.

Enjoy.

Ingredients:

3 - 4 ounces of cooked, chilled Chipotle Lime Chicken, cubed into bite sized pieces

1 cup of chopped celery (optional)

1 cup of chopped cucumber

1 cup of red pepper

1 heaping tablespoon of organic sour cream (optional)

1 heaping tablespoon of guacamole (optional, but worth it for so many reasons)

1 to 2 cups of fresh spinach and/or romaine lettuce and/or fresh kale (kale pictured above)

1/3 to 1/2 of a fresh lime

Preparation:

Combine all the vegetables, chicken, guacamole, and sour cream. Squeeze the juice of the lime over the salad, and toss again.

I have not posted a recipe for guacomole because it is simply too easy to mush together to bother with a recipe. For those who need a recipe: 1 ripe avocado, mashed with 1 tablespoon very finely diced onion, 1 clove garlic (either very finely diced, or grated), 1 tablespoon cumin, and the juice of approximately 1/2 of a lemon or lime. Done.

Obviously, your choice of vegetables is entirely up to you. I think it is worth repeating that conventional red peppers carry a heavy pesticide load, so organic is best if you are using them. I used organic red pepper and cucumber in lieu of celery and chopped tomatoes because that was what I had on hand. I used the kale because it is the most nutrient dense green on the planet and I had some in the fridge. It was a tiny bit strong for the other, more "south of the border" flavours, but I still ate it up very happily.