Tangy Grilled Chicken Salad with Olive Brine Vinaigrette

Tangy Grilled Chicken Salad with Olive Brine Vinaigrette
Tangy Grilled Chicken Salad with Olive Brine Vinaigrette

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Prep time

20m

Total time

30m

Yields

8

Servings

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La Cocina Goya

Looking for a delicious salad entrée recipe? Here’s a fantastic option, the Tangy Grilled Chicken Salad with Olive Brine Vinaigrette. It’s not only flavorful, it’s easy to make. Simply shred grilled chicken mix with cooked GOYA® Organic Quinoa, palmitos - hearts of palm, GOYA® Manzanilla Olives Stuffed with Minced Pimientos and roasted pimientos. Top off with an Olive Brine Vinaigrette. You’ll love it!

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Ingredients

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2

chicken breasts, grilled

½ cup

GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced

½ cup

parsley, minced

¼ cup

chives, minced

¼ cup

red onion, minced

1 cup

GOYA® Organic Quinoa, cooked    

½ cup

sliced almonds, toasted

1 cup

celery, small dice

1 can (14.1 oz.)

GOYA® Palmitos - Salad Cut (Hearts of Palm), drained                 

¾ cup

GOYA® Fancy Pimientos or GOYA® Roasted Pimientos, diced

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

 

What's this?

This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

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Step 1

Dice or shred chicken, and place into large mixing bowl.

Step 2

Add olives, parsley, chives, onion, quinoa, almonds, celery, palmitos and pimientos. Pour in vinaigrette, and season with Adobo.  Toss well to combine.

Step 3

Serve chilled.

What's this?

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40

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