Grilled Chicken Salad

By carvalhohm

Ingredients

• 4 chicken breasts
• 1 bottle (24 oz.) GOYA® Mojo Piña Marinade
• 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 cup GOYA® Palmitos – Salad Cut (Hearts of Palm), thinly sliced
• 1 container (10 oz.) of arugula or salad greens of your choice
• Dressing:
• ½ cup GOYA® Passion Fruit Cocktail
• ¼ red onion, diced
• 1 cup Extra Virgin Olive Oil
• ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Place chicken breasts in resealable bag. Pour in enough Mojo that the chicken breasts are covered. Allow chicken to marinate for at least 30 minutes. Preheat grill as you wait.

Step 2

Meanwhile, for the dressing, combine passion fruit cocktail and onions; slowly whisk in olive oil. Season with Adobo; set aside.

Step 3

Remove chicken from marinade and season with Adobo on both sides. Place chicken breasts on grill and cook on each side for about 8 minutes, or until internal thermometer reads 160-165°F. Remove chicken breasts from grill, and let rest for five minutes before slicing.

Step 4

In a bowl, combine palmitos and arugula; add dressing and toss to coat.

Step 5

Serve immediately, topping with sliced chicken.