Southwestern Chicken Salad

Southwestern Chicken Salad
Southwestern Chicken Salad

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La Cocina Goya

This southwestern take on the classic chicken salad recipe marries the great tastes of low-fat chicken breast with protein- and fiber-rich GOYA® Black Beans, all tossed in a dijon vinaigrette and served chilled. It makes a perfect snack or side dish.

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Ingredients

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Chicken Salad:

1 lb.

boneless chicken breasts 

Water to cover 

1 can

GOYA® Black Beans, drained & rinsed

1

medium onion, diced 

½ cup

red peppers, diced 

½ cup

green peppers, diced 

1 tbsp.

chopped, fresh cilantro or parsley 

Salt and pepper to taste 

Tex-Mex Vinaigrette:

1 tsp.

Dijon mustard

1 tsp.

GOYA® Cumin

Optional Garnish:

Diced Avocado 

Directions

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Step 1

In a saucepan, combine chicken and water to cover. Bring to a boil, stir in Cubitos En Polvo and sazón, lower heat and simmer for 20 minutes. Remove from heat.

Step 2

Combine all vinaigrette ingredients in a blender and process until smooth. (Or whisk all ingredients together in a bowl). Set aside.

Step 3

Drain chicken and cut into bite-size pieces. In a bowl, mix chicken with remaining ingredients. Add vinaigrette, toss, and add salt and pepper to taste. Top with diced avocado if desired.

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