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Grilled Chicken, Grain & Fire-Roasted Vegetable Bowl

This recipe can be found at El Restaurante. 

Makes 10 servings

10 oz. diced avocados*

40 oz. blend of exotic grains and fire-roasted vegetables**

10 fl. oz. Caesar dressing, prepared

2 fl. oz. lime juice

2 t. lime zest

10 c. Romaine lettuce, chopped

5 oz. queso fresco, crumbled

30 oz. chicken breast, grilled and sliced

5 oz. red onions, pickled

Thaw avocado according to package directions and hold.

Prepare grain blend according to package instructions. Chill.

Whisk Caesar dressing with lime juice and lime zest. Reserve chilled.

In a bowl combine 3 oz. (½ cup) chilled grain blend, 2 ½ oz. (1 cup) chopped lettuce, 1 fl. oz. Caesar dressing and ¼ oz. crumbled queso fresco. Toss to combine. Transfer to a serving bowl. Top with 3 oz. grilled chicken, 1 oz. avocado dices, ½ oz. pickled red onions and ¼ oz. queso fresco.

* Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb

**Simplot Good Grains™: Exotic Grains & Fire-Roasted Vegetable Blend 6/2.5lb

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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