Grilled Mojo Chicken with Arugula Salad
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Grilled Mojo Chicken with Arugula Salad

Grilled Mojo Chicken with Arugula Salad

Serves 5 | Prep/Cook Time: 30 Min
  • Calories 349
  • Protein 32g
  • Sodium 284mg
  • Sat.Fat 2g
  • Sugar 6g
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 349
% Daily Value*
Total Fat 7g 11 %
Saturated Fat 2g 10 %
Cholesterol 90g 30 %
Sodium 284mg 12 %
Total Carbs 11g 4 %
Dietary Fiber 0.5g %
Sugars 6g
Protein 32g
Vitamin A 12%
Vitamin C 15%
Calcium 6%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
1 24.5 ounce bottle GOYA® Mojo Criollo
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1/2 tablespoon balsamic vinegar
1 1/2 tablespoons GOYA® 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)
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.
2 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.
3 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.
4 Top chicken with arugula salad. Serve.
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Serves 5

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