Grilled Chicken Taco Salad

Name: Grilled Chicken Taco Salad
Prep time: 15M
Total time: 35M
Yield: 8 Servings
Cuisine: Mexican
Ingredients: ¼ cup plus 1 tbsp. GOYA® Extra Virgin Olive Oil; ¼ cup GOYA® Lemon Juice; 2 tsp. finely chopped fresh cilantro; GOYA® Adobo All-Purpose Seasoning with Pepper, to taste; 2 boneless, skinless chicken breast halves (about 1 lb.), butterflied; 1 chipotle chile, finely chopped, plus 2 tbsp. adobo sauce from1 can, 7 oz. GOYA® Chipotle Chiles in Adobo Sauce; ¼ tsp. GOYA® Cumin; 2 GOYA® Corn or Flour Tortillas, cut into thin strips; 2 romaine lettuce hearts, torn into bite-size pieces (about 12 oz.); 1 can GOYA® Black Beans or GOYA® Low Sodium Black Beans, drained and rinsed; 1 can GOYA® Golden Corn, drained; 4 oz. GOYA® Queso Blanco (white cheese), crumbled (about ½ cup); 10 grape tomatoes, halved (about ¼ cup); ¼ red onion, thinly sliced (about ¼ cup)

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<h2 class="subheader">A Hearty, Healthful Tex-Mex Salad</h2> Prepare this Tex-Mex delight, perfect for lunch or dinner. This inventive and tasty Grilled Chicken Taco Salad is easily made by combining rich and creamy GOYA® <a title="Black Beans Can" href="https://goya.com/en/products/black-beans-can" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a>, along with corn, crispy tortilla strips, fresh lettuce, and of course tender and juicy grilled chicken, which is cut into strips to complement this dish. Finish it off with a delicious vinaigrette made from fresh cilantro, lemon juice, GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a> and GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>. We guarantee that it will become everyone’s favorite salad!

Total Time

35m

Prep Time:15m

Yields:8 Servings

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Ingredients

For the Cilantro-Citrus Vinaigrette:

¼ cup

plus 1 tbsp. GOYA® Extra Virgin Olive Oil

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¼ cup

GOYA® Lemon Juice

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2 tsp.

finely chopped fresh cilantro

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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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 Peppers in Adobo Sauce

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¼ tsp.

GOYA® Ground Cumin

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GOYA® Corn Tortillas, or <a href="/en/products/flour-tortillas-soft-tacos/" title="Flour Tortillas">Flour Tortillas</a>, cut into thin strips

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

1 can
(15.25 oz.)

GOYA® Black Beans, or <a href="/en/products/low-sodium-black-beans/" title="Low Sodium Black Beans">GOYA® Low Sodium Black Beans</a>, drained and rinsed

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1 can
(15.25 oz.)

GOYA® Golden Corn, drained

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4 oz.

GOYA® Queso Fresco, crumbled (about ½ cup)

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grape tomatoes, halved (about ¼ cup)

red onion, thinly sliced (about ¼ cup)

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Directions

Kitchen View

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.

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.

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.

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Recipe Tags

Grilled Chicken Taco Salad

Prep Time: 15m

Total time: 35m

Yields: 8 Servings

Ingredients

For the Cilantro-Citrus Vinaigrette:

¼ cup

plus 1 tbsp. GOYA® Extra Virgin Olive Oil

¼ cup

GOYA® Lemon Juice

2 tsp.

finely chopped fresh cilantro

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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 Peppers in Adobo Sauce

¼ tsp.

GOYA® Ground Cumin

GOYA® Corn Tortillas, or <a href="/en/products/flour-tortillas-soft-tacos/" title="Flour Tortillas">Flour Tortillas</a>, cut into thin strips

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

1 can (15.25 oz.)

GOYA® Black Beans, or <a href="/en/products/low-sodium-black-beans/" title="Low Sodium Black Beans">GOYA® Low Sodium Black Beans</a>, drained and rinsed

1 can (15.25 oz.)

GOYA® Golden Corn, drained

4 oz.

GOYA® Queso Fresco, crumbled (about ½ cup)

grape tomatoes, halved (about ¼ cup)

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

Step 3

Return

Kitchen View

Grilled Chicken Taco Salad

Prep Time: 15m

Total time: 35m

Yields: 8 Servings

Ingredients

For the Cilantro-Citrus Vinaigrette:

¼ cup

plus 1 tbsp. GOYA® Extra Virgin Olive Oil

¼ cup

GOYA® Lemon Juice

2 tsp.

finely chopped fresh cilantro

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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 Peppers in Adobo Sauce

¼ tsp.

GOYA® Ground Cumin

GOYA® Corn Tortillas, or <a href="/en/products/flour-tortillas-soft-tacos/" title="Flour Tortillas">Flour Tortillas</a>, cut into thin strips

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

1 can (15.25 oz.)

GOYA® Black Beans, or <a href="/en/products/low-sodium-black-beans/" title="Low Sodium Black Beans">GOYA® Low Sodium Black Beans</a>, drained and rinsed

1 can (15.25 oz.)

GOYA® Golden Corn, drained

4 oz.

GOYA® Queso Fresco, crumbled (about ½ cup)

grape tomatoes, halved (about ¼ cup)

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

Step 3

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Grilled Chicken Taco Salad

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Lemon Juice

Adobo All-Purpose Seasoning with Pepper

Chipotle Peppers in Adobo Sauce

Ground Cumin

Corn Tortillas

Black Beans

Golden Corn

Queso Fresco

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Tasty creations & seasonal delights

Easy, Homemade Recipes for This Season

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Recipe Tags

Grilled Chicken Taco Salad

Ingredients

Directions

Grilled Chicken Taco Salad

Ingredients

Directions

Reviews

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