MyPlate Chicken Taco Salad

MyPlate Chicken Taco Salad

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Prep time

15m

Total time

35m

Yields

8

Servings

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  • About this Recipe
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® 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!

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  • Ingredients
  • Directions

Ingredients

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For the cilantro-lime vinaigrette:

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

Kitchen View

Step 1

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

Step 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.

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.

Recipe Tags

Salads Side Dishes Under 40

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