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Grilled Avocado and Chicken Cuban Salad

3 star rating
 

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Submitted by: Leah Lyon

 

Chicken pieces and panela cheese slices are marinated in mojo criollo and then grilled with onion slices, a poblano chili pepper, and avocado wedges. This mix is combined with mayonnaise, lime juice, lettuce and tomato for the salad.
 

Ingredients

  • 1 lb. Boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 lb. panela cheese, in 1/2-inch slices
  • 1 cup bottled mojo criollo, divided
  • 1 large onion, in 1/2-inch slices
  • 1 poblano chili pepper
  • 3 avocados, peeled and sliced into wedges
  • 2 tbsp. mayonnaise
  • Juice of 1 lime
  • 1 tsp. salt and 1/4 tsp. pepper (or to taste)
  • 2 cups shredded iceberg lettuce
  • 1 cup diced red ripe tomato

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Method

Place chicken and cheese in dish and cover with 1/2 cup mojo criollo. Marinate for 30 minutes. Heat well-oiled grill to medium-high heat and place chicken, cheese, onion, and chile on grill, turning occasionally, until done (onion should be tender-crisp). Drizzle 1/4 cup mojo criollo over avocados and grill 1 minute per side. Remove seeds and skin from chile and chop, along with grilled onion slices, cheese, and avocado. Combine chicken with chile, onion, cheese and avocado. Add remaining 1/4 cup mojo criollo, mayonnaise, lime juice, salt and pepper, stirring gently until mixed. Fold in lettuce and tomato and serve.

 

Notes: This salad is good with other grilled vegetables added, such as grilled squash, bell peppers, eggplant, etc.

 

Number of Servings: 4-6

 

Submitted by: Leah Lyon ()

 

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