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On the hunt for the next party food sensation? Well, search no more! This recipe has got it all, except the carbs!
Enjoy this healthy take on chicken tacos. First, whisk the vinaigrette ingredients together. Then, combine the dressing with tender chicken breast strips, flavorful GOYA® Black Beans and a medley of fresh and flavorful veggies. Have your guests scoop this delicious mixture into crunchy lettuce leaves, and enjoy!
Ingredients
2 tbsp.
red wine vinegar
2 tbsp.
fresh lemon or lime juice
1 tsp.
Dijon mustard
½ tsp.
ground cumin
½ tsp.
sugar
For the Southwestern Chicken:
1 pkg. (9 oz.)
PERDUE® SHORT CUTS® Carved Breast Strips, Original, cut into ½” pieces
1 can (15.5 oz.)
GOYA® Black Beans OR GOYA® Low Sodium Black Beans, drained and rinsed
1
avocado, cut into ½” cubes
1 cup
frozen GOYA® Whole Kernel Corn, thawed
1
tomato, cut into ½” cubes
½ cup
red onion, coarsely chopped
¼ cup
coarsely chopped fresh cilantro
1 tbsp.
jalapeño chili pepper, finely chopped (optional)
12
iceberg lettuce leaves (see Tip)
Directions
Step 1
Whisk together the Vinaigrette ingredients in a large bowl. Add the Southwestern Chicken ingredients, except for the lettuce, and stir to combine. Taste and adjust the seasoning.
Step 2
To serve, divide the chicken mixture between 4 bowls. Place each bowl on a dinner plate with 3 lettuce leaves on the side.
Step 3
Instruct your guests to spoon the chicken into the lettuce leaves. Fold the sides over the filling and roll to eat.
Remove the core of iceberg lettuce by slamming the root end down on the countertop. Turn the head over, and the core can easily be pulled away from the leaves.
New from Goya
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