Avocado and grapefruit salad

Healthy recipes

Salads and Vegetables




Ingredients Preparation Share



For the vinagrette

For the salad

  • 2 boneless skinless chicken breast halves about 1 lb
  • 1 tablespoon of GOYA Organics olive oil
  • 2 hearts romaine lettuce, rinsed, dried and torn into bite-size pieces
  • 2 halves of Avocado Hass in half
  • 1 red grapefruit, peeled and sliced
  • 0.25 of red onion thinly sliced


  • In a small bowl, mix lemon juice, garlic, honey, pepper flakes and Adobo. Using a whisk, add olive oil in a slow and steady stream, mixing constantly to combine well the ingredients. Stir in the coriander; set aside. 
  • Heat the grill to médium-high heat. (Or heat oven to 218ºC) In plate, frizzle the chicken with olive oil and sprinkle with adobo. Grill the chicken, flipping once, until dark golden Brown on both sides and cooked through, about 15 minutes. (If cooking in oven, place chicken on foil-lined baking sheet. Cook until golden Brown and cooked through, about 15 minutes). Set chicken aside to cool. Cut tinto strips. 
  • Arrange lettuce on large serving platter. Toss with sliced chicken, avocado, grapefruit, and onions. Drizzle with dressing before serving. 

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