This colorful burrito salad with chicken and beans is a light and healthy version of the classic burrito, perfect for those looking for a complete and satisfying salad. Originating from the Tex-Mex fusion, this salad combines fresh ingredients like lettuce, tomato, avocado, and red onion with lean chicken protein and the fiber of beans. The citrus dressing of lime and lemon, along with the spicy touch of red pepper, gives it a vibrant and refreshing flavor. It is ideal for a light summer meal, a quick lunch, or a nutritious dinner. You can easily adapt it: substitute chicken with tofu or shrimp, or add corn and cheese for a more indulgent version. It is served in individual bowls or on a large platter to share, accompanied by wheat or corn tortillas if you want a more authentic touch. This salad is not only delicious but also a balanced option, rich in vitamins, minerals, and antioxidants, ideal for maintaining a healthy diet without sacrificing flavor.
Prep
15 min
Servings
2
Calories
250 kcal
Wash and drain the lettuce, cut into strips or chop and spread it into bowls or a large salad bowl. Wash the tomatoes and cut into pieces in one bite. Drain the beans well and rinse if we use them in preservation. Cut the pepper, without the seeds, and the onion into thin slices or small cubes. Cut the peeled avocado into wedges.
Spread all the ingredients on top of the lettuce, arranging them in groups or mixing everything directly. Add chopped fresh parsley or cilantro to taste. Prepare a dressing by mixing two or three tablespoons of olive oil with lime and lemon juice, apple cider vinegar, black pepper and salt.
Serve the burrito salad in individual bowls or in the center of the table on a large platter. Dress to taste and serve with wheat or corn tortillas, if desired. Add hot sauce to taste, cheese or yogurt sauce.
