Southwestern Chicken Salad

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<p>This southwestern take on the classic chicken salad recipe marries the great tastes of low-fat chicken breast with protein- and fiber-rich GOYA® Black Beans, all tossed in a dijon vinaigrette and served chilled. It makes a perfect snack or side dish.</p>

Yields:4 Servings

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Ingredients

Chicken Salad:

1 lb.

<p>boneless chicken breasts </p>

<p>Water to cover </p>

1 can

GOYA® Black Beans, drained & rinsed

1

<p>medium onion, diced </p>

½ cup

<p>red peppers, diced </p>

½ cup

<p>green peppers, diced </p>

1 tbsp.

<p>chopped, fresh cilantro or parsley </p>

<p>Salt and pepper to taste </p>

Tex-Mex Vinaigrette:

1 tsp.

<p><span>Dijon mustard</span></p>

Optional Garnish:

<p>Diced Avocado </p>

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Directions

Kitchen View

Step 1

<p>In a saucepan, combine chicken and water to cover. Bring to a boil, stir in Cubitos En Polvo and sazón, lower heat and simmer for 20 minutes. Remove from heat.</p>

Step 2

<p>Combine all vinaigrette ingredients in a blender and process until smooth. (Or whisk all ingredients together in a bowl). Set aside.</p>

Step 3

<p>Drain chicken and cut into bite-size pieces. In a bowl, mix chicken with remaining ingredients. Add vinaigrette, toss, and add salt and pepper to taste. Top with diced avocado if desired.</p>

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