Grilled Mojo Chicken with Arugula Salad

Grilled Mojo Chicken with Arugula Salad

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Prep time

10m

Total time

30m

Yields

5

Servings

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La Cocina Goya

Summer’s here! Cue the tasty poolside dishes. Perfect for warm weather, this recipe offers a healthy and delicious Latin twist on Chicken Milanese that will have everyone asking for seconds.

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!

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  • Ingredients
  • Directions

Ingredients

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1 pkg. (1.5 lbs.)

Perdue® Perfect Portions® Boneless, Skinless Chicken Breasts

1 bottle (24.5 oz.)

GOYA® Mojo Criollo

½ tbsp.

balsamic vinegar

cups

baby arugula

1

tomato, seeded and chopped (about ½ cup)

¼

red onion, thinly sliced (about ½ cup)

Directions

Kitchen View

Step 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.

Step 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.

Step 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.

Step 4

Top chicken with arugula salad. Serve.

Recipe Tags

Main Dishes Under 40

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