Cuban Mojo Chicken with Champagne® Mango Citrus Vinaigrette

Cuban Mojo Chicken with Champagne® Mango Citrus Vinaigrette

Serves 4
Meal type Main Dish, Salad
Misc Pre-preparable

Ingredients

  • 4 chicken breasts (skin on)
  • 10oz mixed greens (available in the bagged salad section)
  • 1 medium avocado (peeled, and sliced)
  • 2 large roma tomatoes (cut into wedges)
  • 1 orange (juice and zest)
  • 2 Champagne® mangos (peeled and seeded)
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 1/4 teaspoon Dijon mustard
  • 1/2 cup canola oil
  • salt & pepper (to taste)
  • 6 cloves garlic (minced)
  • 1 jalapeno (seeded and minced)
  • 1/2 teaspoon salt
  • 2 teaspoons cumin seed (toasted)
  • 1/4 teaspoon cinnamon
  • 1/2 cup olive oil
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 2 teaspoons red wine vinegar
  • 2 teaspoons dry sherry

Optional

  • fresh avocado and champagne mango slices (for garnish)

Directions

Mojo Chicken
Step 1 To make the Mojo marinade, combine the garlic, jalapeño, ½ tsp salt, cumin seed, cinnamon, ½ cup olive oil, orange and lime juices, red wine vinegar and sherry. Mix with the chicken in a bowl or plastic zip lock bag. Let chicken sit in marinade for 2-4 hours.

You can either grill or bake the chicken. If you decide to bake, pre-heat your oven to 400 degrees F. Place the chicken on a well-oiled cookie sheet or baking pan and place in the oven. Turn the chicken after the first 6 minutes then bake for an additional 6 minutes. Pull chicken from the oven and let cool.
Vinaigrette
Step 2 In a blender, puree the juice and zest of one orange, flesh of 2 mangos, ¼ cup red wine vinegar, honey, soy sauce and mustard on the lowest setting. Slowly drizzle in the oil until it is completely incorporated. Salt and pepper to taste.
Plating
Step 3 Combine greens, avocado and tomato in a salad bowl, mix well. Add just enough of the Mango Citrus Vinaigrette to coat the greens and then divide evenly between 4 plates. Place the chicken on the center of the green s and drizzle with a little of the Vinaigrette. Optional: Garnish with fresh avocado and champagne mango slices.

Note

This recipe was prepared exclusively for Ciruli Brothers, LLC by Executive Chef Noah Aguilar.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, Savannah Magazine and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys playing the guitar, rock climbing, diving and spending time with close friends and family.