Salads - Phase 2 - Tex-Mex Chicken Salad

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06-07-2005, 11:15 PM
Tex-Mex Chicken Salad

A Tex-Mex twist on traditional chicken salad, this colorful dish uses black beans, red pepper, red onion, cilantro and Dijon mustard. It's a far cry from plain old mayonnaise and chopped celery chicken salad!

Tex-Mex Vinaigrette:

1/2 cup Goya Olive Oil

1/4 cup Goya Cider Vinegar

1 tbsp. chopped cilantro

1 tsp. Dijon-style mustard

1 tsp. Goya Chili Powder

1/2 tsp. Goya Ground Cumin

1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper

1/2 tsp. sugar

1 can (15.5 oz) Goya Black Beans, drained & rinsed

1 small red bell pepper, thinly sliced

1 medium red onion, thinly sliced

1 bag (10 oz.) mixed greens, any variety

1 lb. grilled boneless chicken breast, cut into strips

1. In a bowl, whisk together vinaigrette ingredients. Set aside.
2. In another bowl, toss remaining ingredients.
3. To serve, divide salad mixture onto individual plates. Drizzle with vinaigrette.

Serves 6

06-08-2005, 10:29 AM
I assume the recipe would be modified to say Splenda instead of sugar, correct?

Do you know what is in the Goya All Purpose seasoning? I'm sure Goya is not available everywhere and it might help people to determine what to use as a substitute.