GOYA Tangy Grilled Chicken Salad with Olive Brine Vinaigrette

 

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GOYA Tangy Grilled Chicken Salad with Olive Brine Vinaigrette
Instructions
Chicken Salad
  1. Dice or shred chicken, and place into large mixing bowl.
  2. Add olives, parsley, chives, onion, quinoa, almonds, celery, palmitos and pimientos. Pour in vinaigrette, and season with Adobo. Toss well to combine.
  3. Serve chilled.
Olive Brine Vinaigrette
  1. Combine first five ingredients in medium mixing bowl, and whisk to blend
  2. Drizzle in olive oil slowly to emulsify, add Adobo and whisk together.
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