Easy for Entertaining
Mojito Chicken
Arugula-Avocado Salad
Ingredients
- 5 Tbsp olive oil, divided
- ¼ cup lime juice, divided
- 3 Tbsp chopped fresh mint, divided
- 2 lb bone in, skin on chicken thighs
- 1 tsp salt
- ½ tsp pepper
- 1 cup chopped pineapple
- 2 Tbsp chopped red onion
- 2 Tbsp chopped fresh cilantro
Instructions
- Combine 3 Tbsp oil and 2 Tbsp each lime juice and mint in a shallow pan or bowl. Add chicken, and toss. Season with salt and pepper.
- Preheat grill or grill pan to medium-high heat. Grill chicken, covered, 12 to 15 minutes or until lightly charred and done, turning after 5 minutes.
- Toss together pineapple, onion, 2 Tbsp oil, 2 Tbsp lime juice, 1 Tbsp mint, and cilantro. Serve salsa with chicken.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 1 cup diced avocado
- 6 Tbsp olive oil vinaigrette
- ¼ tsp pepper
Side Dish Instructions
- Combine all ingredients in a large bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
403
|
96
|
499
|
| Fat (g) | 28 | 9 | 37 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 34 | 1 | 35 |
| Carb (g) | 4 | 3 | 7 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 436 | 128 | 564 |
| T. Sugs (g) | 3 | 1 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
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