Grilled Mojo Chicken with Arugula Salad
Marinate boneless, skinless chicken breasts in kitchen favorite GOYA® Mojo Criollo, then season with GOYA® Adobo All-Purpose Seasoning with Pepper and grill until golden brown. Add a fresh touch to this high-protein meal by pairing it up with an arugula salad. In a bowl, simply coat fresh arugula, tomato and red onion with a vinaigrette made with balsamic vinegar and golden GOYA® Extra Virgin Olive Oil. Serve salad atop chicken and enjoy!
Prep time: 10 min.
Total time: 30 min., plus marinating time
1 pkg. (1.5 lbs.) Perdue® Perfect Portions® Boneless, Skinless Chicken Breasts
1 bottle (24.5 oz.) GOYA® Mojo Criollo
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ tbsp. balsamic vinegar
1½ tbsp. GOYA® Extra Virgin Olive Oil
2½ cups baby arugula
1 tomato, seeded and chopped (about ½ cup)
¼ red onion, thinly sliced (about ½ cup)
|1.||Add chicken to gallon-size zip-top bag; add Mojo and seal bag. Massage to coat chicken in marinade; transfer to refrigerator. Marinate at least 2 hours, or until ready to grill; discard marinade.|
|2.||Heat grill to medium-high heat. Season chicken lightly with Adobo. Add chicken to hot, greased grill grates. Grill, flipping once, until golden brown and cooked through (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Transfer chicken to platter; tent with foil to keep warm.|
|3.||Meanwhile, in large bowl, whisk together balsamic vinegar and olive oil; season with Adobo to taste. Add arugula, tomato and red onion to bowl; toss to coat in dressing.|
|4.||Top chicken with arugula salad. Serve.|