Mexi Chicken Salad Bowl . Roast chicken, piles of quinoa and salad all served with creamy avocado, salty feta and a citrus-y lemon vinaigrette! Place the cooked quinoa in a large serving bowl. Top with the salad leaves, sliced chicken, wilted spinach, mashed avocado, red onion slices, cherry tomatoes and crumbled feta. I promise to be back on time next week 🙂 Tag @projectmealplan on social media if you make any lunch bowls of your own! Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth We use fat-free yogurt with our mexi-dishes instead of sour cream and it gives it an awesome zing so we added that to the salad too. Place all the salad ingredients in a large mixing bowl. You can cook Mexi Chicken Salad Bowl using 11 ingredients and 2 steps. Here is how you achieve that. Ingredients of Mexi Chicken Salad Bowl 2 cups of cooked, shredded chicken. 1 can of green chilies. 1/4 cup of sals...
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