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Goya Foods' Tangy Grilled Chicken Salad with Olive Brine Vinaigrette
Ingredients
Chicken Salad
- 2 lbs chicken breasts, grilled
- 1/2 cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
- 1/2 cup parsley, minced
- 1/4 cup chives, minced
- 1/4 cup red onion, minced
- 1 cup GOYA® Organic Quinoa, cooked
- 1/2 cup sliced almonds, toasted
- 1 cup Celery/ Small Dice
- 1 can (14.1 oz.) GOYA® Palmitos - Salad Cut (Hearts of Palm), drained
- 3/4 cup GOYA® Fancy Pimientos or GOYA® Roasted Pimientos, diced
- 1 cup Olive Brine Vinaigrette
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
Olive Brine Vinaigrette
- 1/4 cup brine from any type of GOYA® Green Olives
- 1 Tbps dijon mustard
- 1/4 cup GOYA® Sherry Vinegar
- 1/2 tsp GOYA® Minced Garlic, or 1 clove garlic, peeled and minced
- 1 tsp herbs (such as parsley, chives or tarragon), chopped
- 1 1/2 cup GOYA EXTRA VIRGIN OLIVE OIL
- 1/4 tsp GOYA® Adobo All-Purpose Seasoning with Pepper
Instructions
Chicken Salad
- Dice or shred chicken, and place into large mixing bowl.
- Add olives, parsley, chives, onion, quinoa, almonds, celery, palmitos and pimientos. Pour in vinaigrette, and season with Adobo. Toss well to combine.
- Serve chilled.
Olive Brine Vinaigrette
- Combine first five ingredients in medium mixing bowl, and whisk to blend
- Drizzle in olive oil slowly to emulsify, add Adobo and whisk together.
Notes
This recipe is courtesy of Goya Foods.
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