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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!
chicken breasts, grilled
GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
red onion, minced
GOYA® Organic Quinoa, cooked
sliced almonds, toasted
celery, small dice
1 can (14.1 oz.)
GOYA® Palmitos - Salad Cut (Hearts of Palm), drained
GOYA® Fancy Pimientos or GOYA® Roasted Pimientos, diced
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Dice or shred chicken, and place into large mixing bowl.
Add olives, parsley, chives, onion, quinoa, almonds, celery, palmitos and pimientos. Pour in vinaigrette, and season with Adobo. Toss well to combine.
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