Add to Recipe Box
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
Enjoy a light and nutritious salad – and feel satisfied too – with this Avocado and Grapefruit Salad. Tossed with heart-healthy monounsaturated fats, like GOYA® Extra Virgin Olive Oil and buttery avocados (which research shows may improve blood cholesterol levels, decreasing your risk of heart disease), this salad is chock full of juicy grapefruits and freshly-grilled chicken. So delicious, and so nutritious!
For the Vinaigrette:
GOYA® Lemon Juice
GOYA® Minced Garlic
GOYA® Adobo Light All-Purpose Seasoning with Pepper, to taste
crushed red pepper
finely chopped fresh cilantro
For the Salad:
boneless, skinless chicken breast halves (about 1 lb. )
heart romaine lettuce, rinsed, dried and torn into bite-size pieces (about 4 cups)
ripe avocado, thinly sliced
red grapefruit, peeled and segmented
red onion, thinly sliced
In small bowl, mix together lemon juice, garlic, honey, Adobo Light and crushed red pepper. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Stir in cilantro; set aside.
Heat oven to 425°F. Place chicken on foil-lined baking sheet. Drizzle with oil and sprinkle with Sazón Natural and Complete. Bake chicken until golden brown and cooked through, about 15 minutes. Set chicken aside to cool. Cut into strips.
Arrange lettuce on large serving platter. Toss with reserved chicken, avocado, grapefruit and onions. Drizzle with dressing before serving.
No Reviews Yet