MyPlate Avocado and Grapefruit Salad

<h2 class="subheader">with Honey-Cilantro Vinaigrette</h2> Enjoy a light and nutritious salad – and feel satisfied too – with this Avocado and Grapefruit Salad. Tossed with heart-healthy monounsaturated fats, like GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-id="8196">Extra Virgin Olive Oil </a>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!

Total Time

25m

Prep Time:15m

Yields:4 Servings

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Ingredients

For the Vinaigrette:

2 tbsp.

GOYA® Lemon Juice

1 tsp.

GOYA® Minced Garlic

1 tsp.

honey

¼ tsp.

GOYA® Adobo Light with Pepper (50% Less Sodium) , to taste

¼ tsp.

crushed red pepper

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 tbsp.

finely chopped fresh cilantro

For the Salad:

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

1 tsp.

GOYA® Extra Virgin Olive Oil

1 packet

GOYA® Sazón Natural & Complete

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

Directions

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.