Chicken Walnut Bowl

This salad can be made ahead of time and will likely become your favorite grab- n -go lunch. Ingredients can easily be swapped out for whatever you have on hand.

Ingredients:

• 1/2 cup Mexican-style rice, prepared

• 1/2 cup California walnuts, toasted

• 8 ounces rotisserie chicken, shredded

• 4 cups romaine lettuce, shredded

• 1/2 cup canned black beans, rinsed

• 1/4 cup red bell pepper, diced

• 1/4 cup purple onion, diced

• 1/4 cup cilantro salad dressing, prepared

• 1 avocado, sliced

• 1 lime, quartered

• 2 Tablespoons shredded cheese of your choice

Directions

1. Prepare Spanish rice according to directions, let cool.

2. Preheat oven to 350℉. Place walnuts on a baking sheet in a single layer. Toast for 8 minutes or until lightly toasted and fragrant. Remove from oven. Chop roughly when cool.

3. Shred chicken breast and place in small bowl.

4. Mix romaine lettuce, rice, beans, red bell pepper, onion, and salad dressing in a large bowl. Divide into two salad bowls.

5. Place equal amounts of chicken, walnuts, and avocado on top. Garnish with fresh cheese and lime, as desired.

Recipe Inspired by: https://walnuts.org/recipe/salmon-walnut-and-avocado-grain-bowls/