Chicken Salad Southwest

Perfect for those guests attending the last minute. This chicken salad is quick and healthy. Besides beans make a complete meal and your guests will not go hungry. Join her with a Salsiccia and Rapini and a dessert of Balsamic Fragole.

Ingredients

Chicken Salad

• 1 pound boneless chicken breast
• 1 envelope Goya Bouillon Powder - Chicken Broth
• 1 packet of Sazon Goya with Coriander and Annatto
• 1 15.5 oz can of Goya Black Beans, drained
• 1 medium onion, chopped
• 1/2 cup minced red bell peppers
• 1/2 cup green pepper, minced
• 1 tablespoon chopped fresh cilantro or parsley
• Salt and pepper to taste
• Water to add
• Tex-Mex Dressing
• 1/4 cup apple cider vinegar Goya
• 1 teaspoon Dijon mustard
• 1/2 tsp Cumin Goya / We are using Seasoning with Cumin Goya
• 1 teaspoon Chile Powder Goya / We are using Goya Chipotle Chile
• 1/2 teaspoon Goya Adobo with Pepper
• 1/2 cup Goya Olive Oil
• Optional garnish
• Avocado, diced

Preparation

• In a large pot, place chicken and cover with enough water. 
• Boil water, add Cubitos Powder and sazón. 
• Reduce heat and simmer for 20 minutes. Remove from heat. 
• Combine all vinaigrette ingredients and whisk rapidly until mixture is creamy. Remove to one side. 
• Drain chicken and cut into pieces that can be eaten in one bite. 
• In a large bowl, combine chicken with remaining ingredients. 
• Add the vinaigrette Tex-Mex, mix and add salt and pepper to taste and if desired, top the salad with diced avocado.

Preparation time:  30 min

Cooking time:  20 min

Ready in:  50 min

Country:  Italy

Season / Occasion: All year

Main Ingredient:  Poultry