Lawry’s® Mojo Criollo 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.
10m
PREP TIME
16m
COOK TIME
29
CALORIES
11
INGREDIENTS
Ingredients
Instructions
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Lawry’s® Mojo Criollo 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.
10m
PREP TIME
16m
COOK TIME
29
CALORIES
11
INGREDIENTS
Ingredients 8 Servings
- 1 cup sour cream
- 3/4 cup Lawry's® Mojo Criollo Marinade with Lawry's Garlic Salt, 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)
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 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.)
NUTRITION INFORMATION
(per Serving)
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Ingredients 8 Servings
- 1 cup sour cream
- 3/4 cup Lawry's® Mojo Criollo Marinade with Lawry's Garlic Salt, 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)
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 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.)
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