Salad Bowls Recipe

Cook or use pre-cooked protein

If using raw chicken or steak: pat protein dry, rub with 1–2 tsp fajita seasoning and 1 tbsp olive oil. Heat a skillet over medium-high heat and cook chicken breasts 6–8 minutes per side (internal temp 165°F / 74°C) or cook skirt steak 3–4 minutes per side for medium, adjusting to thickness. Let rest 5 minutes, then slice thinly. If using tofu, press, season and pan-fry until golden. Alternatively use pre-cooked rotisserie chicken—shred or slice.

If rice is not already cooked, prepare 1.5 cups uncooked rice according to package (yields about 3 cups cooked). For cilantro-lime rice, stir in 2 tbsp chopped cilantro and 1 tbsp lime juice after cooking. Rinse and drain canned black beans, then warm gently in a small pot with a pinch of salt (or leave cold). If using fresh corn, char on a hot skillet 4–5 minutes or briefly roast; if frozen, thaw and drain.

Wash and chop romaine, baby spinach and cilantro. Thinly slice red cabbage and red onion. Halve cherry tomatoes. Dice avocados just before assembly to prevent browning; toss diced avocado with a squeeze of lime if not serving immediately. Slice pickled jalapeños if whole. Shred cheese if not pre-shredded and prepare tortilla strips or crush chips if using.

Chipotle Lime Dressing

In a medium bowl whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, olive oil, minced chipotle in adobo, honey, ground cumin, minced garlic, salt and black pepper until smooth. Taste and adjust seasoning—add more lime for acidity, honey for sweetness, or chipotle for heat. If dressing is too thick, thin with 1–2 tbsp water.

Divide the chopped romaine and baby spinach among 6–8 bowls (about 1 to 1 1/3 cups greens per serving). Top each bowl evenly with about 0.5 cup cooked rice, 1/3 cup black beans, 1/4 cup corn, a handful (about 1/4 cup) shredded red cabbage, and cherry tomatoes.

Add protein: place about 3–4 ounces (roughly 80–115 g) sliced chicken, steak or tofu on top of each bowl.

Scatter sliced red onion, diced avocado (about 1/3 of an avocado per bowl), pickled jalapeños (to taste) and shredded cheddar over each bowl. Sprinkle tortilla strips or crushed chips on top for crunch.

Drizzle 1–2 tablespoons of the chipotle lime dressing over each bowl (serve extra on the side). Garnish with cilantro leaves and a lime wedge. Offer hot sauce if desired.

Serve immediately so tortilla strips and avocado remain fresh. Leftovers: store components separately in airtight containers for up to 3 days (dressing refrigerated up to 5 days). Reheat rice and protein before assembling leftover bowls.