Grilled Chicken Taco Salad
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!
Total Time
35m
Prep Time:15m
Yields:8 Servings
Ingredients
For the Cilantro-Citrus Vinaigrette:
¼ cup
¼ cup
2 tsp.
finely chopped fresh cilantro
For the Salad:
2
boneless, skinless chicken breast halves (about 1 lb.), butterflied
1
¼ tsp.
2
2
romaine lettuce hearts, torn into bite-size pieces (about 12 oz.)
1 can
(15.25 oz.)
1 can
(15.25 oz.)
4 oz.
10
grape tomatoes, halved (about ¼ cup)
¼
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
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.
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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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Grilled Chicken Taco Salad
Prep Time 15m
Total time 35m
Yields: 8 Servings
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
For the Cilantro-Citrus Vinaigrette:
¼ cup
¼ cup
2 tsp.
finely chopped fresh cilantro
For the Salad:
2
boneless, skinless chicken breast halves (about 1 lb.), butterflied
1
¼ tsp.
2
2
romaine lettuce hearts, torn into bite-size pieces (about 12 oz.)
1 can (15.25 oz.)
1 can (15.25 oz.)
4 oz.
10
grape tomatoes, halved (about ¼ cup)
¼
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
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.
