Chicken Taco Salad

Mexican recipes

Salads and Vegetables




Tonight, transform your salad bowl into a Tex-Mex party. This vibrant taco salad recipe is filled with fresh lettuce and creamy GOYA® Black Beans, spicy grilled chicken strips, sweet corn kernels, and crispy baked tortillas. Mix with the fresh coriander and lemon vinaigrette and you will have a taco salad as delicious at lunch as dinner

Ingredients Preparation Share



For the coriander and lemon vinaigrette

For the salad


  1. In a small bowl, mix the olive oil, lemon juice, coriander and marinade, set aside.
  2. Heat oven to 200 ˚ C. In large plate, drizzle chicken on both sides with marinade. Rub the chicken with chipotle, marinade sauce, and cumin. Heat the greased pan on the fire at medium-high intensity. Add chicken. Cook about 15 minutes until golden brown on both sides and well cooked, turning once, set aside to rest 5 minutes. Cut the chicken into thin strips. Meanwhile, place the tortillas on a baking sheet. Cook until crisp, about 10 minutes, set aside.
  3. In large bowl, mix lettuce, beans, corn, tomato, cheese, and onion. Sprinkle with reserved dressing, mix to cover completely. Cover with chicken strips and tortilla.

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