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Craving a Tex-Mex delight? How about delicious GOYA® Low Sodium Black Beans and tender chicken breast strips tossed in a fresh taco salad, topped with a flavorful cilantro-citrus vinaigrette?
In a bowl, mix together a healthy portion of crisp romaine lettuce hearts, tender GOYA® Low Sodium Black Beans and a vibrant combination of corn, cheddar cheese, tomatoes and red onion. Drizzle with the refreshing cilantro-citrus dressing, then top with chicken and fresh-baked tortilla strips. This quick and easy bowlful of flavors is a great choice for lunch and dinner alike.
Ingredients
For the Cilantro-Citrus Vinaigrette:
For the Salad:
1 pkg. (9 oz.)
PERDUE® SHORT CUTS® Carved Breast Strips, Original, roughly chopped
1 tsp.
chili powder
2
8" GOYA® Flour Tortillas, cut into ½" strips
2
romaine lettuce hearts, torn into bite-size pieces (about 8 cups)
1 can (15.5 oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
1 can (15.25 oz.)
GOYA® Whole Kernel Corn, drained and rinsed
¼ cup
shredded white cheddar cheese
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; set aside.
Step 2
Heat oven to 400°F. Place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside. In medium bowl, sprinkle chicken with chili powder and cumin.
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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