Healthy Tex-Mex

Healthy Tex-Mex

Healthy Tex-Mex

For a fresh south-of-the-border meal, try this lean chicken taco
salad. Loaded with good-for-you foods, like crisp romaine
lettuce, sweet kernels of corn, crunchy tortilla strips and
perfectly-spiced chicken, this salad is a fiesta in a bowl. Keep
the party going by serving Blackberry Ice Pops for dessert.
Starring GOYA® Blackberry Fruit Pulp, sweetened with a touch
of GOYA® Agave, these icy treats are healthy too.

Chicken Taco Salad

For the cilantro-lime vinaigrette:
2 tbsp. GOYA Extra Virgin Olive Oil
1 tbsp. GOYA Lemon Juice
2 tsp. finely chopped fresh cilantro
¼ tsp. GOYA Adobo Light All-Purpose Seasoning with Pepper
For the salad:
2 boneless, skinless chicken breast halves (about 1 lb.), butterflied
1 tsp. GOYA Chili Powder
¼ tsp. GOYA Cumin
2 8" GOYA Flour Tortillas, cut into ½" strips
2 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 Low Sodium Whole Kernel Corn, drained and rinsed
2 oz. GOYA Queso Blanco (white cheese), crumbled (about ¼ cup)
10 grape tomatoes, halved (about ½ cup)
¼ red onion, thinly sliced (about ¼ cup)
1 In small bowl, mix together olive oil, lemon juice, cilantro and Adobo Light;
set aside.
2 Heat oven to 400°F. Rub chicken with chili powder and cumin. Heat greased
grill pan over medium-high heat. Add chicken. Cook, flipping once, until golden
brown on both sides and cooked through, about 15 minutes; set aside to rest
5 minutes. Slice chicken into thin strips. Meanwhile, place tortillas on baking
sheet. Cook until crisp, about 10 minutes; set aside.
3 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.

Blackberry Ice Pops

1 pkg. (14 oz.) frozen GOYA Blackberry Fruit Pulp, thawed
½ cup water
½ cup GOYA Agave
1 In medium bowl, mix together blackberry fruit pulp, water and agave, stirring until
agave dissolves.
2 Evenly divide blackberry mixture among eight 3-oz. ice pop molds. Transfer molds
to freezer; freeze until slushy, about 1 hour. Insert popsicle stick into each mold.
Freeze until ice pops are solid, about 3 hours more.
3 To serve, quickly run bottom of molds under hot water before unmolding.