Chicken Burrito Salad

When I was little, there were many TV movies about 

the mysteries of the Bermuda Triangle. 

As I have gotten older, this is what I KNOW 

is the Bermuda Triangle....

parking garages...

yes, parking garages....

I simply LOATHE them...

because, honestly, I cannot EVER find my car when I park in one!

My worst experience with this devil's playground was about a year ago when I went to work to interview for a new position.  

In the middle of the day, our parking lot is always full 

so the parking garage is the only option.  

I parked my car...

I mentally noted REALLY HARD 

where my location was when I left my truck...

When I came back, I promise I walked around for over 

1 HOUR before reaching my vehicle!

I was excited because after 30 minutes I actually SAW my truck....

But, for the NEXT 30-minutes I was actually 

unable to REACH my truck!!

I could see it but could not find the path to actually get to it...

Honestly...

People park in these garages every day...

They are not seen wandering around aimlessly...

like me...

carrying their heels...

and trying not to panic.....

waving and smiling at people as they pass me in their cars...

trying to act like I KNOW what I'm doing...

I'm fine...really... 

 

Maybe it's just MY Bermuda Triangle....

sigh...

On a lovelier note, I made this wonderful 

Chicken Burrito Salad today.  

It is delicious and healthy so that's a bonus!  

Two healthy recipes in a row this week...nothing fried!  

We may just have to declare it "Healthy Recipe Week" :)

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Healthy Southwest Chicken Burrito Salad

2 chicken breasts, roasted & shredded

1 lime, freshly squeezed

1/2 tbsp. cumin

Morton's Nature Seasoning

1/4 cup finely chopped cilantro

1 red or green bell pepper, diced--

I only had the little yellow ones on hand so I used those

1/2 cup green onion, diced

1 can black beans, rinsed and drained

1 recipe pico de gallo (see below)

Plain Greek yogurt

Sprinkle chicken with Morton's Nature seasoning and cumin. 

 Roast about 45 minutes until done.  Cool and shred.
   
Place in a large bowl and mix with lime juice. 

You can also add some extra cumin 

and Nature's Seasoning to taste if you like. 

Now toss in the peppers, cilantro, 

onions, black beans, and pico.  

Mix well to combine. 

I wrapped it in a tortilla and added some plain Greek yogurt.

Simply wonderful!

Pico De Gallo

5 Roma tomatoes
1 small onion
3 fresh jalapenos
1 bunch cilantro
lime juice
salt

Dice the jalapenos.  

Slice the tomatoes length wise, top to bottom,

into quarter sections. 

Carefully remove the juicy center, discard. 

Dice outer shell of the tomatoes. 

Toss into the same bowl as the jalapenos. 

Stir together.

Dice onions.  Toss in the bowl and stir well.

Chop cilantro leaves.  Add to the bowl and stir.

Squeeze the juice from half of a lime over your mixture.   

  

Stir well and add to the chicken mixture. 

The cast of characters...

Sprinkle the chicken breasts with cumin and 

Morton's Nature Seasoning...generously...

Bake about 1 hour until done...

Cool and shred...

 Slice and dice the peppers and green onions...

In a bowl, combine the peppers, onions and black beans...

Squeeze the lime juice over the veggies...

Add the chicken...

Look at the beautiful Pico!!!  :)

Add the pico to the salad...

Ahhh...so fresh and pretty and healthy...

you can serve with chips, roll in a tortilla and 

top with some plain Greek yogurt...

the possibilities are limitless!