Prep Time 20 min
Cook Time 20 Min
Servings N/A
Difficulty Easy

Ingredients

  • 7 tbsps. Crisco® Pure Vegetable Oil
  • 1 lb. boneless, skinless chicken breast, cubed
  • 2 tsps. adobo seasoning
  • 4 tbsps. fresh lime juice
  • 2 tbsps. finely chopped onion
  • Salt and pepper to taste
  • 1/2 cup mashed avocado
  • 6 to 8 cups mixed dark leafy salad greens
  • 2 cups fresh ruby grapefruit segments
  • 1/2 cup chopped green onions
  • 2 cups sweet corn kernels
  • 1 large avocado
  • 2 tbsps. chopped fresh cilantro or parsley

Directions

  • Step 1

    HEAT 3 tablespoons 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 tablespoons lime juice. Cover and keep warm.

  • Step 2

    COMBINE onion, 1/4 cup oil, mashed avocado and remaining 2 tablespoons lime juice in blender container. Cover and process until smooth. Season with salt and pepper.

  • Step 3

    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.

Serving size
(1/4 of recipe)

  • Calories 550
  • Calories from Fat300g
  • Total Fat 34g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 65mg
  • Sodium 260mg
  • Potassium 0mg
  • Total Carbohydrates 40g
  • Dietary Fiber 12g
  • Sugars 14g
  • Protein 29g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet