Chicken Taco Salad

By carvalhohm

Ingredients

• Cilantro-Citrus Vinaigrette:
• ¼ cup plus 1 tbsp. Extra Virgin Olive Oil
• ¼ cup Lemon Juice
• 2 finely chopped fresh cilantro
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• Salad:
• 2 boneless, skinless chicken breast halves (about 1 lb.), butterflied
• 1 chipotle chile, finely chopped, plus 2 tbsp. adobo sauce from1 can, 7 oz. GOYA® Chipotle Chiles in Adobo Sauce
• ¼ tsp. Cumin
• 2 Corn or Flour Tortillas, cut into thin strips
• 2 romaine lettuce hearts, torn into bite-size pieces (about 12 oz.)
• 1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
• 1 can (15.25 oz.) Golden Corn, drained
• 4 oz. GOYA® Queso Blanco (white cheese), crumbled (about ½ cup)
• 10 grape tomatoes, halved (about ¼ cup)
• ¼ red onion, thinly sliced (about ¼ cup)

Details

Servings 8
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1 In small bowl, mix together olive oil, lemon juice, cilantro and adobo; set aside.

2 Heat oven to 400˚F. On large plate, sprinkle chicken on both sides with Adobo. Rub chicken with chipotles, adobo sauce and cumin. Heat greased grill pan on stove over medium-high heat. Add chicken. Cook until golden brown on both sides and cooked through, flipping once, 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.

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.

More Ways with Cilantro-Citrus Vinaigrette:
This Cilantro-Citrus Vinaigrette Recipe does more than dress salads. It transforms into a fresh and flavorful sauce when drizzled on grilled fish (like halibut, tilapia, sea bass or snapper) and shellfish (like scallops, shrimp, clams and mussels). It boosts the flavor of cooked vegetables (like green beans, broccoli and peas) and makes a great marinade for chicken and pork.