Mojo Grilled Chicken Salad Recipes

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.

GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES

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.

GRILLED MOJO CHICKEN SALAD WITH CHERRIES, MANCHEGO CHEESE AND PECANS

Steps:

• Combine the chicken breasts and Mojo Criollo in a gallon sized resealable plastic bag. Blend until chicken is well-coated; push out air and seal. Marinate in the refrigerator for 2 to 24 hours. Thread onion wedges onto 2 skewers.
• Preheat an oiled grill or grill pan over medium-high heat. Remove the chicken from the marinade and place on the hot grill. Discard the marinade. Cover the chicken and grill, turning frequently, until browned on all sides and cooked through, about 20 minutes. Chicken is done when a meat thermometer inserted in the thickest part reaches 170°F. Grill onions, turning once, until tender and charred, about 8 minutes.
• For the cherry vinaigrette, combine 3/4 cup pitted cherries, olive oil, vinegar and Adobo in a blender or small food processor. Blend until smooth and set aside.
• To serve Grilled Mojo Chicken Cherry and Manchego Salad, slice chicken into strips. Arrange arugula onto a serving platter. Top with chicken, onions, Manchego, pecans and remaining cherries. Serve with cherry vinaigrette.

GRILLED MOJO CRIOLLO CHICKEN SALAD

Steps:

• Mix sour cream, 1/4 cup of the marinade, milk and cilantro in a medium bowl with wire whisk until smooth. Cover. Refrigerate dressing until ready to serve.
• Place chicken in large resealable plastic bag or glass dish. Add remaining 1/2 cup marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill chicken over medium heat 6 to 8 minutes per side, or until cooked through, brushing with fresh marinade, if desired. Cut chicken into thin slices.
• Divide lettuce evenly among 8 serving plates. Top each evenly with chicken, beans, avocado, tomato and onion. Squeeze with fresh lime juice, if desired. Serve with dressing. (Refrigerate any unused dressing.)