Chicken Taco Salad
A Hearty, Healthful Tex-Mex SaladTonight, 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® Low Sodium 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!
(Service Size: 2 Serving Size: About 1 cup salad & 1⁄2 tbsp. dressing 250 Calories, 8g Fat (2g Saturated, 0g Trans); 40mg Choles- terol; 23g Carbohydrate; 4g Sugar; 19g Protein; 7g Fiber; 340mg Sodium)
Makes 8 Servings
Prep time: 15 min.
Total time: 35 min.
For the Cilantro-Citrus Vinaigrette:
2 tbsp. GOYA® Extra Virgin Olive Oil
1 tbsp. GOYA® Lemon Juice
2 tsp. finely chopped fresh cilantro
¼ tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper
For the Salad:
2 boneless, skinless chicken breast halves (about 1 lb.), butterflied
1 tsp. GOYA® Chili Powder
¼ tsp. GOYA® Cumin
2 8" GOYA® Flour Tortillas, cut into ½" strips
2 romaine lettuce hearts, torn into bite-size pieces (about 8 cups)
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
1 can (15.25 oz.) GOYA® Low Sodium Whole Kernel Corn, drained and rinsed
2 oz. GOYA® Queso Blanco (white cheese), crumbled (about ¼ cup)
10 grape tomatoes, halved (about ½ cup)
¼ red onion, thinly sliced (about ¼ cup)
|1.||In small bowl, mix together olive oil, lemon juice, cilantro and Adobo Light; set aside.|
|2.||Heat oven to 400°F. Rub chicken with chili powder and cumin. Heat greased grill pan over medium-high heat. Add chicken. Cook, flipping once, until golden brown on both sides and cooked through, 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.|