Achiote Chicken Chopped Salad
Lots of flavor and texture at play here. Spicy chicken and a couscous and vegetable mixture top shredded greens. The sweet and spicy vinaigrette pulls it all together.
1 1⁄2 cups olive oil
2 tbsp. shallot, minced
2 tbsp. dijon mustard
3 tbsp. honey
1⁄2 cup red wine vinegar
2 tbsp. cumin, ground
1 tsp. cayenne pepper, ground
2 tbsp. achiote (annato seeds)
1⁄2 cup olive oil
1 small whole chicken, 2 1⁄2-3 lb.
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. dried orange rind
10 oz. couscous, cooked
8 oz. black beans, drained, rinsed
12 oz. frozen corn
3 red peppers, roasted, peeled, diced
Butter or iceberg lettuce, shredded, as needed
1. In a bowl, whisk together olive oil, shallot, mustard, honey, vinegar, cumin and cayenne. Season to taste and reserve.
2. In a skillet over low heat, steep achiote in 1⁄2 cup olive oil until it becomes aromatic, and the oil turns a deep orange-red; cool; strain. Rub chicken with achiote oil; season with oregano, basil, orange rind, salt and pepper. Roast at 400° F. until golden brown. Allow to cool and cut into 1-in. chunks (after deboning). Reserve.
3. In a bowl, combine couscous, black beans, corn, red pepper and half the cumin dressing. Season to taste, add more dressing if desired.
4. To assemble salad, place a bed of shredded lettuce on a plate. Top with couscous mixture and chicken. Additional dressing may served on the side, if desired.