| |
| |
| Chicken Marinade |
|
| 2 oz |
|
Achiote Paste |
|
| 1/2 cup |
|
Orange Juice |
|
| 1/2 cup |
|
White Vinegar |
|
| 1 tsp |
|
Black Pepper, ground |
|
| 1 tsp |
|
Allspice, ground |
|
| 2 oz |
|
Garlic clove |
|
| 1 Tbs |
|
Paprika |
|
| 1 Tbs |
|
Kosher salt |
|
| 1/2 Tbs |
|
Oregano, ground |
|
| Ranch Vinaigrette |
|
| 2 cups |
|
Ranch salad dressing |
|
| 1/4 cup |
|
Balsamic vinegar |
|
| Z Chopped Salad |
|
| 1 oz |
|
Lettuce, shredded |
|
| 1 oz |
|
Red Cabbage, shredded |
|
| 1/3 |
|
Avocado, sliced |
|
| 1 |
|
Roma tomato |
|
| 1/4 cup |
|
Sweet corn |
|
| 2 Tbs |
|
Cotija Cheese |
|
| 1/4 cup |
|
Black beans |
|
| 2 Tbs |
|
Pumpkin seeds |
|
| 3 oz |
|
Ranch Vinaigrette |
|
| 5 oz |
|
Achiote Chicken Breast, sliced |
|
|
|
| |
| Marinade: |
| 1 |
Add all ingredients in a blender and blend well. Place chicken in a large dish and coat thoroughly with marinade. |
| 2 |
Cook chicken in a heavy skillet over medium heat and add butter. Place marinated chicken skin side down in hot skillet and put weight on top. Sear for about 4 minutes until crispy, then turn. Cook until done. |
| Dressing: |
| 1 |
Mix Ranch and balsamic vinegar together until well blended. |
| Salad: |
| 1 |
Mix all ingredients together in a large salad bowl. Pour ranch vinaigrette over salad and mix until all ingredients are covered. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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