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Goya Foods' Tangy Grilled Chicken Salad with Olive Brine Vinaigrette

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Cook Time 30 minutes
Total Time 30 minutes
Course Entrées
Servings 8

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.
Keyword brine, goya, grilled chicken, olive, salads, vinaigrette
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