Grilled Chicken Taco Salad

Grilled Chicken Taco Salad


Grilled Chicken Taco Salad

Print Recipe

Prep time


Total time





Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

A Hearty, Healthful Tex-Mex Salad

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® Black Beans, 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® Adobo All-Purpose Seasoning with Pepper and GOYA® Extra Virgin Olive Oil. We guarantee that it will become everyone's favorite salad!

  • Ingredients
  • Directions

For the Cilantro-Citrus Vinaigrette:

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.)

4 oz.

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


grape tomatoes, halved (about ¼ cup)


red onion, thinly sliced (about ¼ cup)


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.

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.

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 40

Recipe Reviews

My family and I love this quick and easy recipe. This colorful salad is full of textures and is so satisfying. The Adobo seasoning and chipotle peppers give the chicken the perfect smoky flavor while the cilantro citrus dressing is light and bright and adds so much freshness. This recipe will be on repeat for sure!


Kitchen View