Southwestern Chicken Salad Recipe
Online Chicken Recipes


Southwestern Chicken Salad
Ordinary chicken salad got you down? Try this festive variation, inspired by the great Southwest and made with plump, tender Goya Black Beans, brightly colored vegetables and a tangy Tex-Mex dressing.

Chicken Salad:
1 lb. boneless chicken breasts
Water to cover
1 packet Goya Cubitos-Powdered Chicken Bouillon
1 packet Goya Sazón with Coriander and Annatto
1 can (15.5 oz.) Goya Black Beans, drained and rinsed
1 medium onion, diced
1/2 cup red peppers, diced
1/2 cup green peppers, diced
1 tbsp. chopped, fresh cilantro or parsley
Salt and pepper to taste

Tex-Mex Vinaigrette:
1/4 cup Goya Cider Vinegar
1 tsp. Dijon-style mustard
1/2 tsp. Goya Cumin
1 tsp. Goya Chili Powder
1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper
1/2 cup Goya Olive Oil

Optional garnish:
Diced avocado

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

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

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.

Serves 4


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