Grilled Mojo Chicken Salad with Cherries, Manchego Cheese and Pecans
In The Fresh Meat Case
Grilled Mojo Chicken Salad with Cherries, Manchego Cheese and Pecans
In The Fresh Meat Case
PREP TIME: 25min COOK TIME: 20min
Serves 4
- 580
Calories - 58g
Protein - 760mg
Sodium - 5g
Sat. Fat - 16g
Sugar 
Ingredients
1 cup Grilled Citrus Chicken Cherry and Manchego Salad
1 large red onion, cut into 12 wedges
2 cup fresh cherries, pitted and divided
1/4 cup Extra Virgin Olive Oil
3 tbsp. Red Wine Vinegar
3/4 tsp. Adobo All-Purpose Seasoning with Pepper
1 bag baby arugula
3/4 cup shaved Manchego cheese (1 ½-ounces)
1/2 cup candied pecans
Step 1
Marinate
Combine the chicken breasts and Mojo Criollo in a gallon sized resealable plastic bag. Blend until chicken is well-coated; push out air and seal. Marinate in the refrigerator for 2 to 24 hours. Thread onion wedges onto 2 skewers.
Step 2
Grill
Preheat an oiled grill or grill pan over medium-high heat. Remove the chicken from the marinade and place on the hot grill. Discard the marinade. Cover the chicken and grill, turning frequently, until browned on all sides and cooked through, about 20 minutes. Chicken is done when a meat thermometer inserted in the thickest part reaches 170°F. Grill onions, turning once, until tender and charred, about 8 minutes.
Step 3
Blend
For the cherry vinaigrette, combine 3/4 cup pitted cherries, olive oil, vinegar and Adobo in a blender or small food processor. Blend until smooth and set aside.
Step 4
Serve
To serve Grilled Mojo Chicken Cherry and Manchego Salad, slice chicken into strips. Arrange arugula onto a serving platter. Top with chicken, onions, Manchego, pecans and remaining cherries. Serve with cherry vinaigrette.
90 MIN
