Green Chile Chicken Salad Bowls
Calories: 1834kcal
Ingredients
- 1 ½ -2 pounds boneless skinless chicken thighs
- Kosher or fine sea salt
- Black pepper
- 5 –6 cups chopped romaine lettuce
- 1 (15 ounce) can Hatch Green Enchilada Sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups frozen corn kernels , thawed
- 2 red or orange bell peppers , diced
- 2 to matoes , diced
- 4 ounces crumbled cotija cheese
- 2 avocados , diced
- Hatch Chile Cilantro Dressing , see below
Instructions
- Season the chicken with salt and pepper. Place in an Instant Pot with the enchilada sauce and pressure cook on high for 12 minutes. Let the steam release naturally, about 10 minutes. Shred the chicken with two forks, remove from the liquid with a slotted spoon and let cool.
- Assemble the bowls starting with lettuce then add the chicken, beans, corn, peppers, tomatoes, cheese, and avocado in groupings. Serve with dressing.
Nutrition
Calories: 1834kcal | Carbohydrates: 114g | Protein: 125g | Fat: 108g | Saturated Fat: 29g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 52g | Trans Fat: 0.1g | Cholesterol: 532mg | Sodium: 2443mg | Potassium: 4998mg | Fiber: 44g | Sugar: 35g | Vitamin A: 23024IU | Vitamin C: 389mg | Calcium: 746mg | Iron: 11mg