MyPlate Avocado and Grapefruit Salad

MyPlate Avocado and Grapefruit Salad
MyPlate Avocado and Grapefruit Salad

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  • About this Recipe
La Cocina Goya

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
  • Directions

For the Vinaigrette:

1 tsp.


¼ tsp.

crushed red pepper

1 tbsp.

finely chopped fresh cilantro

For the Salad:


boneless, skinless chicken breast halves (about 1 lb. )


heart romaine lettuce, rinsed, dried and torn into bite-size pieces (about 4 cups)


ripe avocado, thinly sliced


red grapefruit, peeled and segmented


red onion, thinly sliced


Kitchen View

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 Summer

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