Mojo Grilled Chicken Salad Food

GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES

Steps:

• Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
• Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
• Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

MOJO GRILLED CHICKEN SALAD

Steps:

• Place the chicken breasts into a shallow dish.
• In a mixing bowl, whisk together lemon juice, orange juice, olive oil, garlic, oregano, red pepper flakes, and salt. Set aside half of this mixture to use as a salad dressing, and pour the remaining half over the chicken breasts.
• Let chicken marinate in the fridge for at least 1 hour.
• In a small mixing bowl, combine sliced red onion and sliced jalapeno. Pour red wine vinegar over. Toss together and set aside until ready to serve.
• Heat an outdoor grill to medium-high heat (375-450 degrees F). Grill chicken breasts for about 4 minutes per side, until chicken reaches an internal temperature of 160 degrees. Remove from heat and let rest for 5 minutes, until chicken reaches an internal temperature of 165 degrees. Slice.
• While chicken is resting, grill bell peppers for 2 minutes.
• Compile salad on a bed of mixed salad greens topped with fresh cilantro leaves, red onions, jalapenos, sliced avocado, and sliced chicken. Serve drizzled with the reserved salad dressing.

MOJO CHICKEN

Steps:

• Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
• Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
• Preheat oven to 375 degrees.
• Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
• Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
• Serve with Coco Rice With Green Onions recipe #.

CUBAN-STYLE GRILLED MOJO CHICKEN WITH GREENS, AVOCADOS AND MANGOES

Steps:

• Make dressing:
• Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Make chicken:
• Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
• Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
• Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
• Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.