Chicken Burrito Salad Bowl – WLS Recipes

Steph Wagner

April 27, 2014

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Chicken Burrito Salad Bowl – WLS Recipes


Chicken Burrito Salad Bowl. Low carb and great after weight loss surgery!

Goodness I had a hard time thinking of a name for this dish. There are some key points about this meal I want to get across:

1. It’s ridiculously easy.

2. It’s insanely flavorful.

3. It’s low-carb and great for bariatric patients.

I didn’t know how to get that across. “Super Easy Flavor Packed Chicken Taco Salad” was a close runner up :)

Here is the most important thing to know about this meal. It’s all about the chicken. Here’s the second most important thing to know about this meal: the chicken has only two ingredients. 

The cats out of the bag. I heavily sprinkled taco seasoning on all sides of my chicken breast and patted the seasoning into the meat just like a rub. Then I tore up some leafy romaine, wedged a few Roma tomatoes, sprinkled some chopped cilantro and put a generous dollop of fat-free plain Greek yogurt.

To take it one notch higher on the “easy scale” I made my chicken in the microwave with my Pampered Chef Deep Covered Baker ($88). It’s stoneware so it keeps the moisture locked in and cooks the chicken in about 16 minutes. I also used my Pampered Chef Salad Choppers ($27.50) to dice up the chicken really fast. You can also bake the chicken or use a slow cooker. 

This meal is PERFECT for a night you’ll be getting home late. Plan ahead and have the ingredients in the fridge and you’ll be happy!

Chicken Burrito Salad Bowl. Low carb and great after weight loss surgery!

Chicken Burrito Salad Bowl - WLS Recipes

Course: Main Dish
Cuisine: American, Mexican, Oven Baked
Servings: 6 salads
Calories: 94kcal
Author: Steph Wagner
This recipe makes 6 medium sized salads. Would traditionally feed 4 non-surgical adults.
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  • 1 lb boneless, skinless chicken breasts
  • 2/3 package taco seasoning
  • 1 large head of romaine, washed and chopped
  • 3 roma tomatoes, cut into wedges
  • 2 tbsp cilantro, chopped
  • 1/2 cup plain fat-free Greek yogurt


  • Preheat oven to 375. Pat chicken dry with a paper towel and sprinkle taco seasoning generously over both sides of the chicken breasts. Place chicken in a baking dish. Cook for 25 minutes or until internal temp reads 165F.
  • While chicken is cooking, rinse and tear apart romaine lettuce. Divide between plates. Cut tomatoes into wedges and chop cilantro. Sprinkle ingredients on dinner plates.
  • Once chicken is cooked, let cool and chop. Add to salad plates. Add fat-free plain Greek yogurt. Add other ingredients as desired such as salsa, avocado or reduced fat cheese.


Serving: 1salad | Calories: 94kcal | Carbohydrates: 4g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 409mg | Potassium: 389mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1062IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg
Nutrition Facts
Chicken Burrito Salad Bowl - WLS Recipes
Amount Per Serving (1 salad)
Calories 94 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 49mg16%
Sodium 409mg18%
Potassium 389mg11%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 16g32%
Vitamin A 1062IU21%
Vitamin C 7mg8%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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