[DRAFT]A Hearty, Healthful Tex-Mex Salad. Tonight, transform your salad bowl into a colorful Tex-Mex fiesta! This vibrant chicken taco salad is chock full of nutritious flavor: crisp romaine lettuce, creamy GOYA® Black Beans, chipotle-spiced chicken breast, sweet corn kernels, and GOYA® Queso Blanco (white cheese). Toss with a refreshing cilantro-citrus vinaigrette, top with low-fat, baked tortilla chips, and you'll have a crunchy, healthful chicken taco salad that's a great choice for lunch and dinner alike!
Recipe courtesy of GOYA
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Chicken Taco Salad
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 Servings
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 Servings

Ingredients

For the Cilantro-Citrus Vinaigrette: 
For the Salad:

Directions

1.In small bowl, mix together olive oil, lemon juice, cilantro and Adobo; set aside. 2.Heat oven to 400°F. On large plate, sprinkle chicken on both sides with Adobo. Rub chicken with chipotles, Adobo sauce and cumin. Heat greased grill pan on stove over medium-high heat. Add chicken. Cook until golden brown on both sides and cooked through, flipping once, 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. 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.

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