Editor’s Note: Here is another delicious installment from the The First Lady’s Lets Move! initiative; part of a campaign to get Americans on the road to healthy eating. Goya Foods along with the USDA and Lets Move!, has launched the My Plate/Mi Plato cookbook.
The bilingual cookbook features ten complete, balanced meal ideas that include thirty recipes from all over Latin America.
The USDA approved recipes represent the five basic food groups along with great nutritional information. We here a Mamiverse Food would love to showcase some of those great ideas!!!
Read Related: Taco Nazo Shrimp Ceviche Recipe
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 Makes: 8 Servings Prep Time: 15 minutes Total Time: 35 minutes
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)