Grilled Mojo Chicken Salad

By: McCormick Kitchens

Made With:

Lawry's® Cuban Style Mojo Marinade does double-duty as both a marinade and a salad dressing in this fresh, crisp chicken salad. Bursting with citrus-garlic flavor, prep this salad for an easy office lunch or a speedy weeknight dinner solution.

Recipe Info

Prep Time:

10m
Cook Time:

16m
Ingredients:

11
Servings:

8
User Rating:

Ingredients

1 cup sour cream
3/4 cup Lawry's® Cuban Style Mojo Marinade, divided
1/4 cup milk
2 tablespoons chopped fresh cilantro
1 1/2 pounds boneless skinless chicken breasts
1 package (10 ounces) chopped Romaine lettuce (about 8 cups)
1 cup drained and rinsed black beans
1 medium avocado peeled, seeded and cut into chunks
1 medium tomato, cut into chunks
1/4 cup chopped red onion
Fresh lime wedges (optional)

Nutrition Information

(per serving)

Calories 29
Carbohydrates 13 g
Cholesterol 69 mg
Fiber 4 g
Protein 24 g
Saturated Fat 3 g
Sodium 402 mg
Total Fat 9 g

Key products

Lawry's® Cuban Style Mojo Marinade, 12 fl oz

Instructions

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.)