Grilled Mojo Criollo Chicken Salad Recipes
MOJO GRILLED CHICKEN SALAD
This Mojo Grilled Chicken Salad is a healthy dinner that is full of flavor. Chicken is marinated in a Cuban mojo (citrus-garlic sauce) and grilled to perfection. It's served up in a delicious salad with avocado, grilled bell peppers, pickled red onion, and jalapeno.
Provided by Rachel Farnsworth
Categories Main
Time 20m
Number Of Ingredients 15
Steps:
- Place the chicken breasts into a shallow dish.
- In a mixing bowl, whisk together lemon juice, orange juice, olive oil, garlic, oregano, red pepper flakes, and salt. Set aside half of this mixture to use as a salad dressing, and pour the remaining half over the chicken breasts.
- Let chicken marinate in the fridge for at least 1 hour.
- In a small mixing bowl, combine sliced red onion and sliced jalapeno. Pour red wine vinegar over. Toss together and set aside until ready to serve.
- Heat an outdoor grill to medium-high heat (375-450 degrees F). Grill chicken breasts for about 4 minutes per side, until chicken reaches an internal temperature of 160 degrees. Remove from heat and let rest for 5 minutes, until chicken reaches an internal temperature of 165 degrees. Slice.
- While chicken is resting, grill bell peppers for 2 minutes.
- Compile salad on a bed of mixed salad greens topped with fresh cilantro leaves, red onions, jalapenos, sliced avocado, and sliced chicken. Serve drizzled with the reserved salad dressing.
Nutrition Facts : Calories 743 kcal, Carbohydrate 26 g, Protein 52 g, Fat 48 g, SaturatedFat 7 g, Cholesterol 144 mg, Sodium 889 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 serving
GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES
The flavoring mixture, which accounts for most of the ingredients, is easy to assemble and, as a bonus, serves as both meat marinade and salad dressing. Simply siphon off some of the mixture as a marinade. Whisk extra oil into the rest for a first-rate dressing.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad
Yield 6
Number Of Ingredients 12
Steps:
- Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
- Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
- Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 27.2 g, Cholesterol 75.4 mg, Fat 17.2 g, Fiber 6.4 g, Protein 32.5 g, SaturatedFat 2.9 g, Sodium 290.3 mg, Sugar 19.1 g
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