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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.
For the Cilantro-Citrus Vinaigrette:
GOYA® Lemon Juice
finely chopped fresh cilantro
For the Salad:
1 pkg. (9 oz.)
PERDUE® SHORT CUTS® Carved Breast Strips, Original, roughly chopped
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
1 can (15.25 oz.)
GOYA® Whole Kernel Corn, drained and rinsed
shredded white cheddar cheese
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; set aside.
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.
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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