- 5
Ingredients
- 1 pkg. (1.5 lbs.) Boneless, Skinless Chicken Breasts
- 1 bottle (24.5 oz.) GOYA® Mojo Criollo
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1/2 tbsp. balsamic vinegar
- 1 1/2 tbsp. Extra Virgin Olive Oil
- 2 1/2 cups baby arugula
- 1 tomato, seeded and chopped (about 1/2 cup)
- 1/4 red onion, thinly sliced (about 1/2 cup)
Preparation
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.
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°F on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Transfer chicken to platter; tent with foil to keep warm.
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.
Top chicken with arugula salad. Serve.