- About this Recipe
with Honey-Cilantro Vinaigrette
Enjoy a light and nutritious salad – and feel satisfied too – with this Avocado and Grapefruit Salad. Tossed with heart-healthy monounsaturated fats, like GOYA® Extra Virgin Olive Oil and buttery avocados (which research shows may improve blood cholesterol levels, decreasing your risk of heart disease), this salad is chock full of juicy grapefruits and freshly-grilled chicken. So delicious, and so nutritious!
Ingredients
For the Vinaigrette:
2 tbsp.
GOYA® Lemon Juice
1 tsp.
GOYA® Minced Garlic
1 tsp.
honey
¼ tsp.
GOYA® Adobo Light All-Purpose Seasoning with Pepper, to taste
¼ tsp.
crushed red pepper
1 tbsp.
finely chopped fresh cilantro
For the Salad:
2
boneless, skinless chicken breast halves (about 1 lb. )
1
heart romaine lettuce, rinsed, dried and torn into bite-size pieces (about 4 cups)
1
ripe avocado, thinly sliced
1
red grapefruit, peeled and segmented
¼
red onion, thinly sliced
Directions
Step 1
In small bowl, mix together lemon juice, garlic, honey, Adobo Light and crushed red pepper. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Stir in cilantro; set aside.
Step 2
Heat oven to 425°F. Place chicken on foil-lined baking sheet. Drizzle with oil and sprinkle with Sazón Natural and Complete. Bake chicken until golden brown and cooked through, about 15 minutes. Set chicken aside to cool. Cut into strips.
Step 3
Arrange lettuce on large serving platter. Toss with reserved chicken, avocado, grapefruit and onions. Drizzle with dressing before serving.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40 MyPlate Spring SummerRecipe Reviews
No Reviews Yet