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
