Mojo Grilled Chicken Salad

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This Mojo Grilled Chicken Salad is a delicious and healthy dinner. The chicken is marinated in Cuban mojo (citrus garlic sauce) and grilled to perfection. It makes a delicious salad with avocado, roasted bell peppers, pickled red onions, and jalapeños.

After a trip to Miami a few years ago, I totally fell in love with Cuban food and all that magic. Cuba is definitely on my list of future vacation destinations. Mojo is a delicious sauce made from limes that is basically only found in Cuba and Florida. We make our own limes by mixing lemon juice and orange juice. Combine it with seasonings and garlic and you have an amazing flavor combination that will make your taste buds sing. Add savory greens and pickled onions and you have a salad! Fall in love with the magic of this delicious little salad. Get out the grill baby!

Visual learner? Watch the video to learn how to make this recipe.

Grilled Mojo Chicken Salad with sliced ​​avocado and jalapeños, roasted bell peppers and pickled red onions on a bed of lettuce.

This Mojo Grilled Chicken Salad is a delicious and healthy dinner. The chicken is marinated in Cuban mojo (citrus garlic sauce) and grilled to perfection. Serve with avocado slices, roasted bell peppers, pickled red onions, and jalapenos for a delicious salad.

This Mojo Grilled Chicken Salad is a delicious and healthy dinner. The chicken is marinated in Cuban mojo (citrus garlic sauce) and grilled to perfection. It makes a delicious salad with avocado, roasted bell peppers, pickled red onions, and jalapeños.

cooking time 20 minute

total time 20 minute

raw material

  • 4 chicken breast
  • 1/2 cup lemon juice
  • 1/2 cup Orange juice
  • 1/2 cup Extra virgin olive oil
  • 4 clove garlic broken
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon Salt
  • 1 Shallot slice
  • 1 chili thin slices
  • 1/4 cup red wine vinegar
  • 3 bell pepper slice
  • 8 cup mixed salad greens
  • 1 cup fresh cilantro roughly chopped
  • 2 avocado Enucleation section

instruct

  • Place chicken breasts in a shallow dish.

  • In a mixing bowl, whisk together lemon juice, orange juice, olive oil, garlic, oregano, red pepper flakes, and salt. Reserve half of this mixture for the salad dressing, and pour the remaining half over the chicken breasts.

  • Let the chicken marinate in the refrigerator for at least 1 hour.

  • In a small mixing bowl, combine the diced red onion and diced jalapeños. Drizzle with red wine vinegar. Stir together and set aside until ready to serve.

  • Heat an outdoor grill to medium-high heat (375-450°F). Grill the chicken breasts for about 4 minutes per side, until the internal temperature of the chicken reaches 160 degrees. Remove from heat and let stand 5 minutes, until the internal temperature of the chicken reaches 165 degrees. piece.

  • While chicken rests, roast bell peppers for 2 minutes.

  • Make the salad on a bed of mixed salad greens with fresh cilantro leaves, red onion, jalapenos, sliced ​​avocado, and sliced ​​chicken. Drizzle with reserved salad dressing.

Calories: 743kcal | carbohydrate: 26G | protein: 52G | fat: 48 years oldG | Saturated fat: 7G | cholesterol: 144mg | sodium: 889mg | Potassium: 1841mg | fiber: 10G | sugar: 9G | Vitamin A: 4455unit | Vitamin C: 180.8mg | calcium: 78mg | iron: 3.3mg