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Looking for a delicious salad entrée recipe? Here’s a fantastic option, the Tangy Grilled Chicken Salad with Olive Brine Vinaigrette. It’s not only flavorful, it’s easy to make. Simply shred grilled chicken mix with cooked GOYA® Organic Quinoa, palmitos - hearts of palm, GOYA® Manzanilla Olives Stuffed with Minced Pimientos and roasted pimientos. Top off with an Olive Brine Vinaigrette. You’ll love it!
Ingredients
2
chicken breasts, grilled
½ cup
GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
½ cup
parsley, minced
¼ cup
chives, minced
¼ cup
red onion, minced
1 cup
GOYA® Organic Quinoa, cooked
½ cup
sliced almonds, toasted
1 cup
celery, small dice
1 can (14.1 oz.)
GOYA® Palmitos - Salad Cut (Hearts of Palm), drained
¾ cup
GOYA® Fancy Pimientos or GOYA® Roasted Pimientos, diced
1 cup
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Directions
Step 1
Dice or shred chicken, and place into large mixing bowl.
Step 2
Add olives, parsley, chives, onion, quinoa, almonds, celery, palmitos and pimientos. Pour in vinaigrette, and season with Adobo. Toss well to combine.
Step 3
Serve chilled.
New from Goya
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