Chicken Taco Salad

Chicken Taco Salad
Chicken Taco Salad

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La Cocina Goya

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® 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!

  • Ingredients
  • Directions


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For the Cilantro-Citrus Vinaigrette:

¼ cup

plus 1 tbsp. GOYA® Extra Virgin Olive Oil

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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finely chopped fresh cilantro

For the Salad:


boneless, skinless chicken breast halves (about 1 lb.), butterflied


chipotle chile, finely chopped, plus 2 tbsp. adobo sauce from1 can, 7 oz. GOYA® Chipotle Chiles in Adobo Sauce

¼ tsp.

GOYA® Cumin


GOYA® Corn or Flour Tortillas, cut into thin strips


romaine lettuce hearts, torn into bite-size pieces (about 12 oz.)

1 can (15.5 oz.)

GOYA® Black Beans or GOYA® Low Sodium Black Beans, drained and rinsed

Black Beans
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Winner of the ChefsBest® Excellence Award for overall quality.*

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1 can (15.25 oz.)

 GOYA® Golden Corn, drained

4 oz.

GOYA® Queso Blanco (white cheese), crumbled (about ½ cup)


grape tomatoes, halved (about ¼ cup)


red onion, thinly sliced (about ¼ cup)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

In small bowl, mix together olive oil, lemon juice, cilantro and adobo; set aside.

Step 2

Heat oven to 400˚F. On large plate, sprinkle chicken on both sides with Adobo. Rub chicken with chipotles, adobo sauce and cumin. Heat greased grill pan on stove over medium-high heat. Add chicken. Cook until golden brown on both sides and cooked through, flipping once, 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.

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.

Tip by La Cocina Goya

More Ways with Cilantro-Citrus Vinaigrette

This Cilantro-Citrus Vinaigrette Recipe does more than dress salads. It transforms into a fresh and flavorful sauce when drizzled on grilled fish (like halibut, tilapia, sea bass or snapper) and shellfish (like scallops, shrimp, clams and mussels). It boosts the flavor of cooked vegetables (like green beans, broccoli and peas) and makes a great marinade for chicken and pork.

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 Caribbean Mexico South America Central America Spain Under 40

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