Southwest Citrus Chicken Salad
Prep Time: 20 min
Cook Time: 20 Min
Serves N/A
Difficulty Easy
Ingredients
- 7 Tbsp. Crisco® Pure Vegetable Oil
- 1 lb. boneless, skinless chicken breast, cubed
- 2 tsps. adobo seasoning
- 4 Tbsp. fresh lime juice
- 2 Tbsp. finely chopped onion
- Salt and pepper to taste
- 1/2 C. mashed avocado
- 6 to 8 C. mixed dark leafy salad greens
- 2 fresh ruby grapefruit segments
- 1/2 C. chopped green onions
- 2 C. sweet corn kernels
- 1 large avocado
- 2 Tbsp. chopped fresh cilantro or parsley
Directions
- HEAT 3 Tbsp. oil in large skillet over medium-high heat. Add chicken; sprinkle with adobo seasoning and stir-fry until internal temperature reaches 165°F, about 6 minutes. Remove from heat and sprinkle with 2 Tbsp. lime juice. Cover and keep warm.
- COMBINE onion, 1/4 C. oil, mashed avocado and remaining 2 Tbsp. lime juice in blender container. Cover and process until smooth. Season with salt and pepper.
- DIVIDE salad greens onto serving plates. Drizzle lightly with dressing. Top with grapefruit, green onions and corn. Spoon chicken and pan juices over salads. Garnish with avocado and cilantro. Serve remaining dressing on the side.
