Mojo Salad Recipes

RED CABBAGE MOJO SLAW

Steps:

• In a large bowl, toss together the cabbage, cilantro, carrot and orange zest until well mixed. Set aside.
• In the basin of a food processor or a blender, combine the garlic, orange juice, lime juice, oregano, cumin, salt and pepper. Pulse together until the garlic is finely chopped.
• With the food processor or blender running on low, slowly pour in the olive oil until well combined.
• Pour dressing over the cabbage mixture and toss to coat. Taste and season with more salt and pepper as necessary. Refrigerate for at least 15 minutes before serving. Yields about 1 cup per serving.

MOJO SALAD

Steps:

• Wrap each ear of corn in a damp paper towel and place into a covered microwaveable dish.
• Microwave for 3-4 minutes.
• Rinse with cold water and set aside to cool.
• Cut corn off the cobb and place it into a large bowl.
• Add black beans, tomatoes, and onion.
• Combine olive oil, juices, cilantro, garlic, zest, honey, and spices in a blender and blend until combined.
• Pour over bean and corn mixture and toss to coat.
• Chill for at least an hour before serving.
• Top with chopped avocado right before serving.

MOJO GRILLED CHICKEN SALAD

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.