MyPlate Grilled Chicken Taco Salad

Name: MyPlate Grilled Chicken Taco Salad
Prep time: 15M
Total time: 35M
Yield: 8 Servings
Ingredients: 2 tbsp. Extra Virgin Olive Oil; 1 tbsp. Lemon Juice; 2 tsp. finely chopped fresh cilantro; ¼ tsp. Adobo Light with Pepper (50% Less Sodium); 2 boneless, skinless chicken breast halves (about 1 lb.), butterflied; 1 tsp. Chili Powder; ¼ tsp. Ground Cumin; 2 Flour Tortillas – Soft Tacos; 2 romaine lettuce hearts, torn into bite-size pieces (about 8 cups); 1 can Low Sodium Black Beans; 1 can Low Sodium Golden Corn; 2 oz. Queso Blanco; 10 grape tomatoes, halved (about ½ 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="Low Sodium Black Beans" href="https://www.goya.com/en/products/low-sodium-black-beans/" data-udi="https://goya.com/en/products/low-sodium-black-beans">Low Sodium 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 Light with Pepper (50% Less Sodium)" href="https://www.goya.com/en/products/seasonings/adobo#adobo-light-with-pepper-50-less-sodium#adobo-light-with-pepper-50-less-sodium" data-udi="https://goya.com/en/products/seasonings/adobo#adobo-light-with-pepper-50-less-sodium" data-anchor="#adobo-light-with-pepper-50-less-sodium">Adobo Light with Pepper</a> and GOYA® <a title="Extra Virgin Olive Oil" href="https://www.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-lime vinaigrette:

2 tbsp.

GOYA® Extra Virgin Olive Oil

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1 tbsp.

GOYA® Lemon Juice

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2 tsp.

finely chopped fresh cilantro

¼ tsp.

GOYA® Adobo Light with Pepper (50% Less Sodium)

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For the salad:

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

1 tsp.

GOYA® Chili Powder

¼ tsp.

GOYA® Ground Cumin

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GOYA® Flour Tortillas – Soft Tacos, cut into ½" strips

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romaine lettuce hearts, torn into bite-size pieces (about 8 cups)

1 can
(15.25 oz.)

GOYA® Low Sodium Black Beans, drained and rinsed

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1 can
(15.25 oz.)

GOYA® Low Sodium Golden Corn, drained and rinsed

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2 oz.

GOYA® Queso Blanco, (white cheese), crumbled (about ¼ cup)

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grape tomatoes, halved (about ½ 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 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.