Chicken Taco Salad

Ingredients

• ¼ cup, plus 1 tbsp. GOYA® Extra Virgin Olive Oil
• ¼ cup GOYA® Lemon Juice
• 2 tsp. finely chopped fresh cilantro
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 2 boneless, skinless chicken breast halves (about 1 lb.), butterflied
• 1 chipotle chile, finely chopped, plus 2 tbsp. adobo sauce from1 can, 7 oz. GOYA® Chipotle Chiles in Adobo Sauce
• ¼ tsp. GOYA® Cumin
• 2 GOYA® Corn or Flour Tortillas, cut into thin strips
• 2 romaine lettuce hearts, torn into bite-size pieces (about 12 oz.)
• 1 can (15.5 oz.) GOYA® Black Beans or GOYA® Low Sodium Black Beans, drained and rinsed
• 1 can (15.25 oz.) GOYA® Whole Kernel Corn, drained
• 4 oz. GOYA® Queso Blanco (white cheese), crumbled (about ½ cup)
• 10 grape tomatoes, halved (about ¼ cup)
• ¼ red onion, thinly sliced (about ¼ cup)

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