Avocado and Grapefruit Salad (MyPlate Certified) | GOYA

Quick Dishes

Avocado and Grapefruit Salad

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!

(Serving Size: About 11⁄2 cup salad and 11⁄2 tbsp. vinaigrette 340 Calories 20g Fat (3g Saturated, 0g Trans); 75mg Cholesterol; 15g Carbohydrate; 3g Sugar; 26g Protein; 6g Fiber; 320mg Sodium)

Makes 4 Servings

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® Adobo Light All-Purpose Seasoning with Pepper

¼ tsp. crushed red pepper

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

1 packet Sazón GOYA® Natural and Complete

1 heart of 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


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.