Starters & Salads

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

Watching Your Sodium Intake?

Low Sodium Black Beans

Try this great recipe with Goya’s reduced sodium products.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.