Achiote Chicken Chopped Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

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.

Ingredients

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

Steps

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.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources