MyPlate Chicken Burrito Salad
Total Time
25m
Prep Time:15m
Yields:6 Servings
Ingredients
1½ cups
water
2 tsps.
1
small head of romaine lettuce, torn into small pieces
1½ cups
diced tomatoes, seeded
1 can
(15.5oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
1 can
(15 oz.)
GOYA® Low Sodium Golden Corn, drained and rinsed
1 can
(4 oz.)
GOYA® Diced Green Chiles, drained and rinsed
½ can
(6 oz.)
GOYA® Sliced Ripe Black Olives, drained
1 can
(10 oz.)
chicken breast chunks, drained, rinsed, then flaked
For the dressing:
3 tbsp.
fresh-squeezed lime juice (or fresh lemon juice)
1 tbsp.
fresh chopped cilantro
3 tbsp.
GOYA® Adobo Light with Pepper (50% Less Sodium), to taste or <a href="https://www.goya.com/en/products/chilin-seasoning/" aria-label="View recipe title 19" alt="https://www.goya.com/en/products/chilin-seasoning/" tabindex="0">GOYA® Chilin Seasoning</a>, to taste
GOYA® Garlic Powder, to taste (optional)
Directions
Step 1
<p>Begin cooking rice. Bring 1 ½ cups of water to a boil. Stir in rice mixed with extra virgin olive oil. Cover, reduce heat and simmer 20 minutes or until water is absorbed. While rice is cooking prepare the salad.</p>
Step 2
<p>Place an even quantity of torn lettuce leaves into 6 individual salad bowls. Dice the fresh tomatoes and distribute evenly into each individual salad bowl. In a large mixing bowl or platter, place the low sodium black beans, low sodium corn kernels, green chilies, low sodium black olives, and chicken.</p>
Step 3
<p>Prepare the dressing. In a small bowl combine the fresh lime juice and cilantro. Wisk in the extra virgin olive oil until well combined. Pour the dressing onto the ingredients in the large mixing bowl. Mix until well combined.</p>
Step 4
<p>When rice is cooked and water is fully absorbed, spoon the rice into the large mixing bowl. Mix well so rice is coated. Distribute mixture evenly on top of the lettuce and tomato in each individual salad bowl. Serve immediately. Season to taste with Adobo Light or Chilin.</p> <p> </p> <p><strong>Note:</strong><br /> Enjoy a balanced and flavorful MyPlate meal by combining the <em>MyPlate Chicken Burrito Salad</em> with fresh fruit and a serving of skim milk or low-fat yogurt.</p>
Side Dish
MyPlate Corn Fufu (Ugali)
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Nutritious. Tasty. Affordable.
The health and welfare of our consumers has always been an important issue for Goya.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
MyPlate Chicken Burrito Salad
Prep Time: 15m
Total time: 25m
Yields: 6 Servings
Ingredients
1½ cups
water
2 tsps.
1
small head of romaine lettuce, torn into small pieces
1½ cups
diced tomatoes, seeded
1 can (15.5oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
1 can (15 oz.)
GOYA® Low Sodium Golden Corn, drained and rinsed
1 can (4 oz.)
GOYA® Diced Green Chiles, drained and rinsed
½ can (6 oz.)
GOYA® Sliced Ripe Black Olives, drained
1 can (10 oz.)
chicken breast chunks, drained, rinsed, then flaked
For the dressing:
3 tbsp.
fresh-squeezed lime juice (or fresh lemon juice)
1 tbsp.
fresh chopped cilantro
3 tbsp.
GOYA® Adobo Light with Pepper (50% Less Sodium), to taste or <a href="https://www.goya.com/en/products/chilin-seasoning/" aria-label="View recipe title 19" alt="https://www.goya.com/en/products/chilin-seasoning/" tabindex="0">GOYA® Chilin Seasoning</a>, to taste
GOYA® Garlic Powder, to taste (optional)
Directions
Step 1
<p>Begin cooking rice. Bring 1 ½ cups of water to a boil. Stir in rice mixed with extra virgin olive oil. Cover, reduce heat and simmer 20 minutes or until water is absorbed. While rice is cooking prepare the salad.</p>
Step 2
<p>Place an even quantity of torn lettuce leaves into 6 individual salad bowls. Dice the fresh tomatoes and distribute evenly into each individual salad bowl. In a large mixing bowl or platter, place the low sodium black beans, low sodium corn kernels, green chilies, low sodium black olives, and chicken.</p>
Step 3
<p>Prepare the dressing. In a small bowl combine the fresh lime juice and cilantro. Wisk in the extra virgin olive oil until well combined. Pour the dressing onto the ingredients in the large mixing bowl. Mix until well combined.</p>
Step 4
<p>When rice is cooked and water is fully absorbed, spoon the rice into the large mixing bowl. Mix well so rice is coated. Distribute mixture evenly on top of the lettuce and tomato in each individual salad bowl. Serve immediately. Season to taste with Adobo Light or Chilin.</p> <p> </p> <p><strong>Note:</strong><br /> Enjoy a balanced and flavorful MyPlate meal by combining the <em>MyPlate Chicken Burrito Salad</em> with fresh fruit and a serving of skim milk or low-fat yogurt.</p>
Reviews
Submit your review | |