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Chicken Pastor Salad with Avocado Vinaigrette

Ralph Anderson
Yield Makes 8 servings

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

How to Make It

  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.