- About this Recipe
A Hearty, Healthful Tex-Mex Salad
Prepare this Tex-Mex delight, perfect for lunch or dinner. This inventive and tasty Grilled Chicken Taco Salad is easily made by combining rich and creamy GOYA® Low Sodium Black Beans, along with corn, crispy tortilla strips, fresh lettuce, and of course tender and juicy grilled chicken, which is cut into strips to complement this dish. Finish it off with a delicious vinaigrette made from fresh cilantro, lemon juice, GOYA® Adobo Light with Pepper and GOYA® Extra Virgin Olive Oil. We guarantee that it will become everyone's favorite salad!
Ingredients
For the cilantro-lime vinaigrette:
1 tbsp.
GOYA® Lemon Juice
2 tsp.
finely chopped fresh cilantro
¼ tsp.
GOYA® Adobo Light All-Purpose Seasoning with Pepper
For the salad:
2
boneless, skinless chicken breast halves (about 1 lb.), butterflied
1 tsp.
GOYA® Chili Powder
¼ tsp.
GOYA® Cumin
2
GOYA® Flour Tortillas – Soft Tacos, cut into ½" strips
2
romaine lettuce hearts, torn into bite-size pieces (about 8 cups)
1 can (15.25 oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
1 can (15.25 oz.)
GOYA® Low Sodium Golden Corn, drained and rinsed
2 oz.
GOYA® Queso Blanco (white cheese), crumbled (about ¼ cup)
10
grape tomatoes, halved (about ½ cup)
¼
red onion, thinly sliced (about ¼ cup)
Directions
Step 1
In small bowl, mix together olive oil, lemon juice, cilantro and Adobo Light; set aside.
Step 2
Heat oven to 400°F. Rub chicken with chili powder and cumin. Heat greased grill pan over medium-high heat. Add chicken. Cook, flipping once, until golden brown on both sides and cooked through, about 15 minutes; set aside to rest 5 minutes. Slice chicken into thin strips. Meanwhile, place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside.
Step 3
In large serving bowl, toss together romaine lettuce, beans, corn, cheese, tomatoes and onions. Drizzle with reserved dressing, tossing to coat completely. Top with chicken and tortilla strips.
New from Goya
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