Tangy Grilled Chicken Salad with Olive Brine Vinaigrette

Tangy Grilled Chicken Salad with Olive Brine Vinaigrette
Tangy Grilled Chicken Salad with Olive Brine Vinaigrette

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Prep time

20m

Total time

30m

Yields

8

Servings

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Ingredients

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2 lbs.

chicken breasts, grilled

½ cup

GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced

Manzanilla Olives Stuffed with Minced Pimientos
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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½ cup

parsley, minced

¼ cup

chives, minced

¼ cup

red onion, minced

1 cup

GOYA® Organic Quinoa, cooked    

½ cup

sliced almonds, toasted

1 cup

celery, small dice

1 can (14.1 oz.)

GOYA® Palmitos - Salad Cut (Hearts of Palm), drained                 

¾ cup

GOYA® Fancy Pimientos or GOYA® Roasted Pimientos, diced

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

 

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

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Step 1

Dice or shred chicken, and place into large mixing bowl.

Step 2

Add olives, parsley, chives, onion, quinoa, almonds, celery, palmitos and pimientos. Pour in vinaigrette, and season with Adobo.  Toss well to combine.

Step 3

Serve chilled.

Recipe Tags

Salads CIA Recipes Under 40

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