GOYAÂ® Adobo All-Purpose Seasoning with Pepper, to taste
tablespoon balsamic vinegar
tablespoons GOYAÂ® Extra Virgin Olive Oil
cups baby arugula
tomato, seeded and chopped (about 1/2 cup)
red onion, thinly sliced (about 1/2 cup)
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.
Serving Size 1 chicken breast with salad
Servings Per Recipe 5
Amount Per Serving (* % of Daily Value)
Total Fat7g (11%)
Saturated Fat 2g (10%)
Trans Fat 0g
Total Carbohydrate11g (4%)
Dietary Fiber 0.5g
Vitamin A 12%
Vitamin C 15%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.