Copycat Chipotle Salad with Spicy Vinaigrette

Hey I know I’m bias, but this copycat recipe… I nailed it! All the different components nail it on the head from the chicken seasoning to the spicy vinaigrette. I won’t ever make another burrito bowl or salad again!

Don’t be intimidated by the long list of ingredients, most of them are spices you already have in your pantry. I know these types of meals seem like a lot of prep, but I made everything in just 35 minutes!

Makes 4 Large Salads

Ingredients

Seasoned Rice

• 1 c brown rice

• 2 c water

• 1 t olive oil

• 1/2 t salt

• 1/3 t cumin

• 1/4 t pepper

Seasoned Chicken

• 2 large chicken breasts, cut into 1 in cubes

• Olive oil

• 1 t cumin

• 1 t onion powder

• 1 t garlic powder 

• 1 t paprika

• 1/2 t chili powder

• 1/2 t oregano

• 1/2 t salt

Corn Salsa

• Olive oil

• 1 12oz bag frozen sweet corn

• 1 1/2 T jalapeño, finely chopped

• 2 T red onion, finely chopped

• 1 T lime juice

• Salt and pepper to taste

Seasoned Black Beans

• 1 clove garlic, minced

• 1 T white onion, finely chopped

• 1 can black beans, drained half way

• 1/2 t salt

• 1/2 t cumin

Spicy Vinaigrette

• 1/4 c olive oil

• 2 T apple cider vinegar

• 2 T honey

• 2 cloves garlic minced

• 1 T finely chopped shallot

• 1 T chipotle seasoning (see notes)

• 1/2 t pepper

Other

• 1 5 oz bag spring mix

• 3 plum tomatoes, chopped

• Guacamole

• Plain greek yogurt

• Cilantro, chopped

Directions

1. In a small pot bring the rice, water and oil to a boil, cover, lower the heat to a simmer and cook for 20 minutes.

2. Meanwhile in a large skillet on medium heat cook all chicken ingredients tossed together until chicken is cooked through, about 8-10 minutes. Optional but i chopped my chicken up even more after removing from the heat.

3. While all that is happening you can also heat a small skillet to medium heat and cook all the corn ingredients together until corn is cooked, about 5 minutes. Then in that same pan, cook all the black bean ingredients combined. Bring to a simmer and cook for about 5 minutes.

4. You can also mix all dressing ingredients together and leave that to the side for now.

5. To make your bowl start with a bed of lettuce and pile on the rice, beans, chicken, corn salsa, tomatoes, guac, greek yogurt and whatever other toppings you choose. Sprinkle with cilantro and drizzle with dressing and enjoy.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is dairy free if you do not top with sour cream or greek yogurt.

Brown Rice: You can use a boxed/prepared/semi-prepared brown rice if you do not want to cook it from scratch, but I recommend seasoning it with what I’ve listed in the recipe. Also feel free to substitute with another type of rice or quinoa.

Black Beans: Feel free to substitute with pinto beans. I know most places give you two choices, I’m personally a black bean gal.

Chipotle Seasoning: I used Rib Rack brand of chipotle seasoning. This is different than chipotle powder. If using chipotle powder, I would use half of the amount I listed for chipotle seasoning in the recipe.

Dressing: You can use another dressing you already have, but I highly recommend making the one in my recipe. It makes the whole dish and is similar to the one chipotle offers.

Spring Mix: Feel free to substitute another type of lettuce if you prefer.

Plain Greek Yogurt: I use plain greek yogurt as a substitute to sour cream. Feel free to use the real thing if you’d like.