Grilled Mojo Chicken with Arugula Salad

Show/Hide Grilled Mojo Chicken with Arugula Salad
Serves 5 | Prep/Cook Time: 30 Min
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Calories
349
Protein
32g
Sodium
284mg
Sat.Fat
2g
Sugar
6g
INGREDIENTS
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)
INSTRUCTIONS
Step 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.
Step 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.
Step 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.
Step 4: 
Top chicken with arugula salad. Serve.
Perdue