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Tonight, transform your salad bowl into a colorful Tex-Mex fiesta! This vibrant chicken taco salad is chock full of nutritious flavor: crisp romaine lettuce, creamy GOYA® Low Sodium Black Beans, chipotle-spiced chicken breast, sweet corn kernels, and GOYA® Queso Blanco (white cheese).
Toss with a refreshing cilantro-citrus vinaigrette, top with low-fat, baked tortilla chips, and you'll have a crunchy, healthful chicken taco salad that's a great choice for lunch and dinner alike!
For the cilantro-lime vinaigrette:
GOYA® Lemon Juice
finely chopped fresh cilantro
For the salad:
boneless, skinless chicken breast halves (about 1 lb.), butterflied
GOYA® Chili Powder
8" GOYA® Flour Tortillas, cut into ½" strips
romaine lettuce hearts, torn into bite-size pieces (about 8 cups)
1 can (15.25 oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
1 can (15.25 oz.)
GOYA® Low Sodium Golden Corn, drained and rinsed
GOYA® Queso Blanco (white cheese), crumbled (about ¼ cup)
grape tomatoes, halved (about ½ cup)
red onion, thinly sliced (about ¼ cup)
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.
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