Chicken Taco Salad (MyPlate Certified) | GOYA

Chicken Taco Salad

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® 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!

Makes 8 Servings
(Serving Size: About 1 cup salad & ½ tbsp. dressing - 250 Calories)

Prep time: 15 min.

Total time: 35 min.

Ingredients

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)

Directions

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.