Chef notes
If you’re looking for an easy weeknight dinner, this mojo-style chicken salad is just the thing. The meal comes together in under 30 minutes and packs a ton of flavor with little effort.
While mojo sauce is typically thought of as originating in Latin America, the first iterations were actually developed in the Canary Islands by Portuguese settlers. When Canarian people immigrated to Latin America, and even the southern United States, they brought mojo with them. Today, this punchy sauce has different flavor profiles depending on where you find it. In Cuba, mojo is made with citrus, garlic and olive oil and is typically used to marinate pork. In the Dominican Republic, the sauce is made by boiling parsley with garlic and sour orange juice. Meanwhile in Puerto Rico, the sauce combines finely chopped tender herbs like parsley or cilantro with garlic.
This recipe follows the Cuban-style version of mojo. To make it, add garlic, lime juice, orange juice, oregano, salt and cumin in a bowl. Thinly sliced chicken breast gets marinated in the mojo sauce, which imparts a ton of flavor while keeping the chicken succulent. To round out the meal, serve the chicken with a green salad studded with avocado, red onions and tomato, and dressed with a simple punchy vinaigrette.
Technique Tip: Wait to dress the salad until the chicken is done cooking; otherwise you run the risk of having a soggy salad with wilted greens.
Swap Option: For a spin on this recipe, try pairing the mojo marinade with steak, shrimp or even extra-firm tofu.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Ingredients
- 1½ pounds thinly sliced boneless skinless chicken breasts (about 4-6 pieces)
- 4 cloves garlic
- 1 large lime, juiced
- 1/4 cup orange juice
- 1/3 cup extra-virgin olive oil, plus more for cooking
- 2 teaspoon kosher salt
- 2 teaspoons dried oregano
- 1/4 teaspoon ground cumin
- 2 cups salad greens such as watercress, baby arugula or mesclun
- 2 ripe Hass avocados, sliced
- 1 large ripe tomato
- 1/2 red onion, peeled and thinly sliced
- 1 large lime, juiced
- 1 tablespoon red or white wine vinegar
- 3 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground coriander
- flaky sea salt (such as malden) or kosher salt
- freshly ground black pepper
Preparation
1.Place the chicken breasts in a large mixing bowl. Use a microplane to grate the garlic cloves directly over the chicken. Add the lime juice, orange juice, olive oil, kosher salt, oregano and cumin. Use a fork to toss the chicken in the marinade, making sure to fully coat the chicken on all sides in all the ingredients. Set aside while you make the salad.
2.Spread the mixed greens on a large platter or a large shallow bowl. Alternate slices of avocado, tomato and red onion around to create a layered pattern on top of the greens.
3.In a small bowl, whisk together the juiced lime, vinegar, 1/4 cup olive oil and coriander. Drizzle the dressing over the salad. Season generously with the flaky salt and cracked black pepper.
3.Cook the chicken: heat a heavy-bottomed skillet or grill pan over medium-high. Drizzle with 1 to 2 teaspoons of oil and add the chicken breasts, 2 at a time. Cook for about 3 minutes, until the chicken is golden and easily releases before flipping. Cook for an additional 2 to 3 minutes, or until a meat thermometer inserted in the thickest part of the breast reaches 165 F.
4.Serve the chicken with the salad.
