This might be my most favorite salad EVER.  I’m sometimes reminded not to make statements that can’t stand the test of thyme.  If you deliver me a Tipico Power Bowl {with Grilled Chicken} 5 days a week, I’m certain I will sing your praises.

Have I told you about our Sous Vide? We have a counter contraption (temperature controlled water bath) that cooks foods to precise temperatures with delicious, moist results.  That frozen chicken breast that you forgot to thaw…no problem.  Want to infuse fresh herb flavors…no problem.  I’m working on a dedicated post for Sous Vide cooking.  For this salad however, all you need is a cooked chicken breast (or your favorite protein).

The next component of my new BFF salad is Black Bean Puree. You can check out this recipe post to see why I love it so much.  The black beans make a wonderful chip dip as well and can be made a couple days in advance.

The other surprise component in this Tipico Power Bowl is the fresh Pico de Gallo {Put The Lime In The Coconut}.  It’s bright flavors impart a lime punch in every bite, with a subtle coconut nuance.  It’s marvelous and best served the day it’s made.

Lastly, our Tipico Power Bowl {with Grilled Chicken} is served with a crispy fried tortilla wedge.  Did I mention how much I adore this salad?  I think you will as well.

Recipe inspiration Cheeky Mexican Taqueria Tipico Salad.

Print

Tipico Power Bowl {with Grilled Chicken}

Author Libby with Lemony Thyme

Ingredients

Per power bowl…

• 2 cups lettuce
• 4 ounces grilled chicken breast sliced
• 1/2 cup black bean puree see recipe link in post
• 1/2 cup Pico de Gallo see recipe link in post
• 4-5 avocado slices
• 2-3 Tbl. Queso fresco crumbled
• 1/4 flour tortilla pan browned until crispy

Instructions

• Arrange ingredients on top of bed of lettuce.
• The pico de gallo serves as enough dressing for me. However the original restaurant salad was served with a side of creamy chipotle dressing.

The post Tipico Power Bowl {with Grilled Chicken} appeared first on Lemony Thyme.