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This southwestern take on the classic chicken salad recipe marries the great tastes of low-fat chicken breast with protein- and fiber-rich GOYA® Black Beans, all tossed in a dijon vinaigrette and served chilled. It makes a perfect snack or side dish.
Ingredients
Chicken Salad:
1 lb.
boneless chicken breasts
Water to cover
1 can
GOYA® Black Beans, drained & rinsed
1
medium onion, diced
½ cup
red peppers, diced
½ cup
green peppers, diced
1 tbsp.
chopped, fresh cilantro or parsley
Salt and pepper to taste
Tex-Mex Vinaigrette:
¼ cup
GOYA® Cider Vinegar
1 tsp.
Dijon mustard
1 tsp.
GOYA® Cumin
1 tsp.
GOYA® Chili Powder
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
½ cup
GOYA® Olive Oil
Optional Garnish:
Diced Avocado
Directions
Step 1
In a saucepan, combine chicken and water to cover. Bring to a boil, stir in Cubitos En Polvo and sazón, lower heat and simmer for 20 minutes. Remove from heat.
Step 2
Combine all vinaigrette ingredients in a blender and process until smooth. (Or whisk all ingredients together in a bowl). Set aside.
Step 3
Drain chicken and cut into bite-size pieces. In a bowl, mix chicken with remaining ingredients. Add vinaigrette, toss, and add salt and pepper to taste. Top with diced avocado if desired.
New from Goya
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