Recipe courtesy of GOYA

Chicken Taco Salad

[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!
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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 Servings
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Ingredients

For the Cilantro-Citrus Vinaigrette: 

¼ cup, plus 1 tbsp. GOYA® Extra Virgin Olive Oil

¼ cup GOYA® Lemon Juice

2 tsp. finely chopped fresh cilantro

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

For the Salad:

2 boneless, skinless chicken breast halves (about 1 lb.), butterflied

1 chipotle chile, finely chopped, plus 2 tbsp. adobo sauce from1 can, 7 oz. GOYA® Chipotle Chiles in Adobo Sauce

¼ tsp. GOYA® Cumin

2 GOYA® Corn or Flour Tortillas, cut into thin strips

2 romaine lettuce hearts, torn into bite-size pieces (about 12 oz.)

1 can (15.5 oz.) GOYA® Black Beans or GOYA® Low Sodium Black Beans, drained and rinsed

1 can (15.25 oz.) GOYA® Whole Kernel Corn, drained

4 oz. GOYA® Queso Blanco (white cheese), crumbled (about ½ cup)

10 grape tomatoes, halved (about ¼ cup)

¼ red onion, thinly sliced (about ¼ cup)

Directions

  1. 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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