Quick and Easy Chicken Taco Salad

Quick and Easy Chicken Taco Salad
Quick and Easy Chicken Taco Salad

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La Cocina Goya

Craving a Tex-Mex delight? How about delicious GOYA® Low Sodium Black Beans and tender chicken breast strips tossed in a fresh taco salad, topped with a flavorful cilantro-citrus vinaigrette?

In a bowl, mix together a healthy portion of crisp romaine lettuce hearts, tender GOYA® Low Sodium Black Beans and a vibrant combination of corn, cheddar cheese, tomatoes and red onion. Drizzle with the refreshing cilantro-citrus dressing, then top with chicken and fresh-baked tortilla strips. This quick and easy bowlful of flavors is a great choice for lunch and dinner alike.

  • Ingredients
  • Directions

For the Cilantro-Citrus Vinaigrette:

For the Salad:

1 pkg. (9 oz.)

PERDUE® SHORT CUTS® Carved Breast Strips, Original, roughly chopped

1 tsp.

chili powder


8" GOYA® Flour Tortillas, cut into ½" strips


romaine lettuce hearts, torn into bite-size pieces (about 8 cups)

1 can (15.5 oz.)

GOYA® Low Sodium Black Beans, drained and rinsed

¼ cup

shredded white cheddar cheese


grape tomatoes, halved (about ½ cup)


red onion, thinly sliced (about ¼ cup)


Kitchen View

Step 1

In small bowl, mix together olive oil, lemon juice, cilantro and Adobo; set aside.

Step 2

Heat oven to 400°F. Place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside. In medium bowl, sprinkle chicken with chili powder and cumin.

Step 3

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.

New from Goya

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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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