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

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources