Jul 15, 2010

Achiote Chicken Salad

This salad was really good. Cale and I both really enjoyed the flavors and the crunchiness! The marinade for the chicken was a little more effort, but it makes a lot and stores in the fridge for  a couple weeks. I adapted this recipe slightly from the Z'tejas recipe.

  • Marinade
  • Ingredients:
  • 2 ounces Achiote, powder (approx. 1/4 cup)
  • ½ c. Orange juice
  • ½ c. White vinegar
  • 1 t. Black pepper, ground
  • 1 t. All spice, ground
  • approximately 1 head garlic
  • 1 T. Paprika
  • 1 T. Kosher Salt
  • ½ T. Oregano, ground
  • 4-6 Chicken breast with skin

  • Chopped Salad:
  • 1 small head Lettuce; shredded 1/8"
  • 1/2 small head Red Cabbage; shredded
  • 1 Avocado sliced
  • 1 pint grape tomatoes, sliced in half
  • 3 ears Sweet corn, steamed and cut from cob
  • 1/4 Queso Fresco, or  Cotija cheese if you can find it
  • 1 can Black beans, drained and rinsed
  • 1/4 cup Pumpkin seeds, toasted in 350ยบ oven for 8-10 minutes

  • Dressing recipe:
  • 1 cup Favorite ranch dressing
  • ¼  cup Balsamic vinegar
     Combine all ingredients for marinade, except chicken, in a blender and blend until smooth and combined. Pour over chicken and let marinate for 3 -24 hours. 
     Grill chicken and let rest before slicing and placing on top of chopped salad.

    Combine salad ingredients in a bowl and toss or separate onto individual plates as I did above. 

    Mix the dressing and serve on the side.


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