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