Ingredients
- 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
- 1lb Boneless Skinless Chicken Breasts
- 1 Cup Latin Chicken Marinade
- 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
- 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
Step 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.
Step 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.
Step 3
Remove Chicken from Marinade and discard used marinade.
Step 4
Grill or Oven Roast Chicken until the internal temperature is 165°F.
Step 5
Brush Chicken with unused reserved marinade once in the middle of the cooking process.
Step 6
Weigh Olive Oil and hold to the side. Combine all other ingredients in a Food Processor/Blender and pulse until combined.
Step 7
As the machine is running, slowly stream Olive Oil into mixture to create an emulsion of the dressing.
Step 8
Refrigerate immediately.
Step 9
Roasted Corn - Oven Roasted with small amount of Oil, Salt & Pepper
Step 10
Sweet Potatoes - Oven Roasted with small amount of Oil, Salt & Pepper
