Southwestern Chicken Salad

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.

Chicken Salad:

1 lb. boneless chicken breasts

Water to cover

1 packet Goya Cubitos En Polvo - Powdered Chicken Bouillon

1 packet Goya Sazón with Coriander and Annatto

1 can (15.5 oz) Goya Black Beans, drained & rinsed

1 medium onion, diced

1/2 cup red peppers, diced

1/2 cup green peppers, diced

1 tbsp. chopped, fresh cilantro or parsley

Salt and pepper to taste

Tex-Mex Vinaigrette:

1/4 cup Goya Cider Vinegar

1 tsp. Dijon-style mustard

1/2 tsp.

Goya Cumin

1 tsp. Goya Chili Powder

1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper

1/2 cup Goya Olive Oil

Optional garnish:

Diced avocado

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.
2.	Combine all vinaigrette ingredients in a blender and process until smooth. (Or whisk all ingredients together in a bowl). Set aside.
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.

Serves 4