Chicken Taco Salad

Mexican recipes

Salads and Vegetables

Launch

Medium

25'

Tonight, transform your salad bowl into a Tex-Mex fiesta. 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. Toss with fresh cilantro and lime vinaigrette and you've got a taco salad that's as delicious at lunch as it is at dinner.

Ingredients Preparation Share

Ingredients

For the coriander and lemon vinaigrette

0.25 cup of Único Olive Oil
0.25 cup lemon juice
2 tablespoons coriander
1 pinch of Adobo with GOYA pepper

Para la vinagreta de cilantro y limón

Para la ensalada

2 boneless skinless chicken breasts halves
200 grams of Chipotle peppers in sauce
1 pinch of Ground cumin
2 tortillas of Corn Tortillas
2 medium lettuces
1 can of GOYA Natural Black Beans
1 can of Whole Grain Corn, drained
110 grams of Latin cheese
10 medium tomatoes
0.25 Red onion thinly sliced (about ¼ cup)

Preparation

In a small bowl, mix olive oil, lime juice, cilantro and adobo; set aside.
Heat oven to 200 ˚ C. On a large plate, baste chicken on both sides with adobo. Rub chicken with chipotle, adobo sauce and cumin. Heat greased skillet over medium-high heat. Add chicken. Cook about 15 minutes until browned on both sides and cooked through, turning once, set aside to rest 5 minutes. Cut chicken into thin strips. Meanwhile, place tortillas on a baking sheet. Cook until crisp, about 10 minutes, set aside.
In a large bowl, toss together lettuce, beans, corn, tomato, cheese and onion. Drizzle with reserved dressing, toss to coat completely. Top with chicken strips and tortilla.