Chicken Pastor Salad with Avocado Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup orange juice |
1 (3.5-ounce) package (about 1/2 cup) annatto seed paste (achiote) |
1/4 cup rice vinegar |
1/4 cup honey |
6 skinned and boned chicken breast halves (3 1/2 pounds) |
sesame seeds |
12 cups mixed salad greens |
1 pint cherry or grape tomatoes |
1 medium cucumber, thinly sliced |
16 miniature fresh mozzarella balls (bocconcini) |
avocado vinaigrette |
Directions:
1. Combine first 4 ingredients in a small bowl. Place chicken in a large zip-top freezer bag. Pour orange juice mixture over chicken. Seal and chill 8 hours, turning occasionally.
2. Remove chicken from marinade, discarding marinade.
3. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) about 15 minutes or until done, turning once. Cool completely; cover and chill at least 1 hour. Slice chicken into strips, and sprinkle with sesame seeds.
4. Combine salad greens, tomatoes, cucumber, and mozzarella, tossing well. Top with chicken strips, and serve with Avocado Vinaigrette.
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