Avocado and Grapefruit Salad
with Honey-Cilantro VinaigretteEnjoy a light and healthy 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 healthy!
Makes 4 Servings
(Serving Size: About 1½ cup salad and 1½ tbsp. vinaigrette - 340 Calories)
Prep time: 15 min.
Total time: 25 min.
For the Vinaigrette:
2 tbsp. GOYA® Lemon Juice
1 tsp. GOYA® Minced Garlic
1 tsp. honey
¼ tsp. GOYA® Hot Pepper Flakes
GOYA® Adobo Light All-Purpose Seasoning with Pepper, to taste
2 tbsp. GOYA® Extra Virgin Olive Oil
1 tbsp. finely chopped fresh cilantro
For the Salad:
2 boneless, skinless chicken breast halves, about 1 lb.
1 tsp. GOYA® Extra Virgin Olive Oil
2 hearts romaine lettuce, rinsed, dried and torn into bite-size pieces (about 4 cups)
1 ripe avocado, thinly sliced
1 red grapefruit, segmented
¼ red onion, thinly sliced
|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.|
|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.|
|3.||Arrange lettuce on large serving platter. Toss with reserved chicken, avocado, grapefruit and onions. Drizzle with dressing before serving.|