Latin Chicken Salad


Servings: 4

Ingredients:

Latin Chicken Marinade

  • - 2 Tbsp Oil, Non-GMO Canola
  • - 2 Tbsp Water
  • - 1 Tbsp Pride of Mexico Chihuahua Chipotle
  • - 1 tsp Garlic, Minced
  • - ¼ Cup Cilantro, Chopped
  • - ¼ tsp Ground Coriander
  • - ¼ tsp Pride of Szeged Sweet Paprika
  • - ¼ tsp Cumin

Latin Marinated Chicken, Roasted

  • - 1lb Boneless Skinless Chicken Breasts
  • - 1 Cup Latin Chicken Marinade

Cilantro Lime Vinaigrette

  • -  ¾ Cup Oil, Extra Virgin Olive
  • -  2 Tbsp Cilantro, Fresh
  • -  2 Tbsp Lime Juice, Fresh
  • -  3 Tbsp Egg Yolks
  • -  1 Tbsp Mirin Vinegar
  • -  1 ½ Tbsp Shallots, Sliced
  • -  2 tsp Garlic, Roughly Chopped
  • -  ½ Tbsp Pride of Mexico Chihuahua Chipotle
  • -  ¾ tsp Kosher Salt
  • -  ½ tsp Pride of India Malabar Black Pepper

Latin Chicken Salad

  • -  1lb Latin Marinated Chicken, Roasted
  • -  1 ½ Cup Greens, Mesclun Mixed
  • -  ½ Cup Roasted Corn Kernels (off of cob)
  • -  ¾ Cup Sweet Potatoes, Diced and Roasted
  • -  1 Cup Red Bell Pepper, Sliced
  • -  1 Cup Yellow Bell Pepper, Sliced
  • -  1 Cup Jicama, Diced
  • -  1 Cup Red Onion, Minced
  • -  ¾ Cup Corn Tortilla Strips

Directions:

  • Latin Chicken Marinade:
    1. Place all ingredients in food processor/blender and pulse until completely combined. Note: There will be extra marinade that is used during roasting of the chicken.

    2. Place raw sized boneless skinless chicken breasts in marinade at 70% Chicken & 30% Marinade ratio in a sealed container overnight or 2-12 hours.

  • Latin Marinated Chicken Roasted:

    1. Remove Chicken from Marinade and discard used marinade.

    2. Grill or Oven Roast Chicken until the internal temperature is 165°F.

    3. Brush Chicken with unused reserved marinade once in the middle of the cooking process.

  • Cilantro Lime Vinaigrette:

    1. Weigh Olive Oil and hold to the side. Combine all other ingredients in a Food Processor/Blender and pulse until combined.

    2. As the machine is running, slowly stream Olive Oil into mixture to create an emulsion of the dressing.

    3. Refrigerate immediately.

  • Latin Chicken Salad:

    1. Roasted Corn - Oven Roasted with small amount of Oil, Salt & Pepper

    2. Sweet Potatoes - Oven Roasted with small amount of Oil, Salt & Pepper