- About this Recipe
- More Recipes like this
Craving a Tex-Mex delight? How about delicious GOYA® Low Sodium Black Beans and tender chicken breast strips tossed in a fresh taco salad, topped with a flavorful cilantro-citrus vinaigrette?
In a bowl, mix together a healthy portion of crisp romaine lettuce hearts, tender GOYA® Low Sodium Black Beans and a vibrant combination of corn, cheddar cheese, tomatoes and red onion. Drizzle with the refreshing cilantro-citrus dressing, then top with chicken and fresh-baked tortilla strips. This quick and easy bowlful of flavors is a great choice for lunch and dinner alike.
Ingredients
For the Cilantro-Citrus Vinaigrette:
For the Salad:
1 pkg. (9 oz.)
PERDUE® SHORT CUTS® Carved Breast Strips, Original, roughly chopped
1 tsp.
chili powder
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® Whole Kernel Corn, drained and rinsed
¼ cup
shredded white cheddar cheese
10
grape tomatoes, halved (about ½ cup)
¼
red onion, thinly sliced (about ¼ cup)
Directions
Step 1
In small bowl, mix together olive oil, lemon juice, cilantro and Adobo; set aside.
Step 2
Heat oven to 400°F. Place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside. In medium bowl, sprinkle chicken with chili powder and cumin.
Step 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.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40Recipe Reviews
No Reviews Yet