• Prep Time
    35 Mins
  • Cook Time
    0 Mins
  • Total Time
    35 Mins
  • The base number of servings for this recipe is 8
    OK

    GOYA® Healthy Tex Mex Chicken Taco Salad

    For a fresh south-of-the-border meal, try this lean chicken taco salad. Loaded with good-for-you foods, like crisp romaine lettuce, sweet kernels of corn, crunchy tortilla strips and perfectly-spiced chicken, this salad is a fiesta in a bowl.


    Ingredients
    For the cilantro-lime vinaigrette
    2
    tablespoons
    GOYA extra virgin olive oil
    1
    tablespoon
    GOYA lemon juice
    2
    teaspoons
    finely chopped fresh cilantro
    1/4
    teaspoon
    GOYA adobo light all-purpose seasoning with pepper
    For the salad
    2
    boneless, skinless chicken breast halves (about 1 lb.), butterflied
    1
    teaspoon
    GOYA chili powder
    1/4
    teaspoon
    GOYA cumin
    2
    8 inch GOYA flour tortillas, cut into ½ strips
    2
    romaine lettuce hearts, torn into bite-size pieces (about 8 cups)
    1
    can
    15.5 ounce GOYA low sodium black beans, drained and rinsed
    1
    can
    15.25 ounce GOYA low sodium whole kernel corn, drained and rinsed
    2
    ounces
    GOYA queso blanco (white cheese), crumbled (about ¼ cup)
    10
    grape tomatoes, halved (about ½ cup)
    1/4
    red onion, thinly sliced (about ¼ cup)
    Directions
    In small bowl, mix together olive oil, lemon juice, cilantro and Adobo Light; set aside.
    Heat oven to 400°F. Rub chicken with chili powder and cumin. Heat greased grill pan over medium-high heat. Add chicken. Cook, flipping once, until golden brown on both sides and cooked through, 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.
    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.
    Reprinted With Permission From Healthy, Tasty, Affordable Latin Cooking - This book is part of the national MyPlate campaign designed to help educate Americans on healthy eating.

    The base number of servings for this recipe is 8
    OK

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