Quick and Easy Chicken Taco Salad

Name: Quick and Easy 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 All-Purpose Seasoning with Pepper; 1 pkg. PERDUE® SHORT CUTS® Carved Breast Strips, Original, roughly chopped; 1 tsp. chili powder; 2 Flour Tortillas – Burritos; 2 romaine lettuce hearts, torn into bite-size pieces (about 8 cups); 1 can Low Sodium Black Beans; 1 can Golden Corn; ¼ cup shredded white cheddar cheese; 10 grape tomatoes, halved (about ½ cup); ¼ red onion, thinly sliced (about ¼ cup)

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Craving a Tex-Mex delight? How about delicious GOYA® <a title="Low Sodium Black Beans" href="https://www.goya.com/en/products/low-sodium-black-beans/" data-id="5280">Low Sodium Black Beans</a> and tender chicken breast strips tossed in a fresh taco salad, topped with a flavorful cilantro-citrus vinaigrette? In a bowl, mix together a healthy portion of crisp romaine lettuce hearts, tender GOYA® <a title="Low Sodium Black Beans" href="https://www.goya.com/en/products/low-sodium-black-beans/" data-id="5280">Low Sodium Black Beans</a> and a vibrant combination of corn, cheddar cheese, tomatoes and red onion. Drizzle with the refreshing cilantro-citrus dressing, then top with chicken and fresh-baked tortilla strips. This quick and easy bowlful of flavors is a great choice for lunch and dinner alike.

Total Time

35m

Prep Time:15m

Yields:8 Servings

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Ingredients

For the Cilantro-Citrus 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 All-Purpose Seasoning with Pepper

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For the Salad:

1 pkg.
(9 oz.)

PERDUE® SHORT CUTS® Carved Breast Strips, Original, roughly chopped

1 tsp.

chili powder

8" GOYA® Flour Tortillas – Burritos, cut into ½" strips

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

1 can
(15.5 oz.)

GOYA® Low Sodium Black Beans

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1 can
(15.25 oz.)

GOYA® Golden Corn, drained and rinsed

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¼ cup

shredded white cheddar cheese

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; set aside.

Step 2

Heat oven to 400°F. Place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside. In medium bowl, sprinkle chicken with chili powder and cumin.

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.

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