A few nights a week to try to do a salad themed dinner. We’ll do an asian style salad, classic cobb, Caesar is a favorite, and then some style of a taco salad. The kids are always into it, and I feel better knowing that they are at least for this one meal getting a good amount of vegetables into their little bodies.

For this recipe I used our new-ish Instant Pot to make a quick tender, flavorful shredded chicken. However, I gave you a recipe below if you want to do this over your stove, which honestly is how I made shredded chicken for years, it works just as great. Take this simple guide for making tender shredded chicken and substitute any seasonings you like to go along with whatever recipe you are cooking.

What I loved most about this style of recipe, is that when doubled it really makes for an easier week of cooking, just simply store everything in separate containers. You can have a chicken burrito salad one night, fajitas another, nachos! When I have a fridge stocked with already chopped up greens, salad dressing ready to go, sautéed or roasted vegetables, and cooked, seasoned, shredded protein, it really helps my family make quicker healthier decisions especially when we are hungry and on the go.

Chicken Burrito Salad
Serves 4

INGREDIENTS:
Shredded Chicken
4 skinless, boneless chicken thighs or breast
1 cup chicken bone broth
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder

Burrito Salad
5 cups Romaine Lettuce, chopped
1 can black beans, rinsed and drained
1/2 red onion, chopped
1/4 red cabbage, thinly sliced
1 yellow or orange bell pepper, sliced
2 tablespoons olive oil
1 avocado, peeled and sliced
2 scallions, thinly sliced
Cilantro to garnish

Dressing
2 tablespoons olive oil
3 tablespoons fresh lime juice
1 clove garlic, minced
Pinch of salt
1 tablespoon finely chopped cilantro

Additional Topping Options:
Cooked grains: white rice, brown rice, farro or quinoa
Whole fat plain yogurt
Tomatoes (preferably when in season)
Corn

STEPS: If using an instant pot or pressure cooker
In your instant pot or pressure cooker, combine the chicken, broth, salt, cumin, chili powder and garlic powder.

Cover and set Pressure Cook to 20 minutes (30 minutes if using frozen chicken).

Do a quick release, then uncover chicken and shred with two forks.

STEPS: if cooking your chicken on the stove
Combine chicken, broth, salt, cumin, chili powder and garlic powder in a large saucepan. Turn heat to high, and bring to a boil, scooping out any foam that floats to the top. Reduce heat to a gentle simmer and cook chicken for 30 minutes.

Remove chicken and allow to cool slightly. While the chicken is cooling, bring the liquid back to a boil and continue to cook until reduced by half.

Shred the chicken with two forks and place into a bowl. Pour the liquid over the shredded chicken and toss to coat.

Building your Burrito Bowls:
In a small skillet over medium heat, add 2 tablespoons of olive oil, and sliced peppers. Season it salt and pepper and cook for about 5-7 minutes until softened.

Whisk together your dressing ingredients and toss with the romaine lettuce in a large bowl.

Divide dressed lettuce into 4 bowls. Top with shredded cabbage, red onions, beans, bell peppers, shredded chicken, avocado, scallions, cilantro and salsa.