Cuban Mojo Chicken with Champagne® Mango Citrus Vinaigrette

Cuban Mojo Chicken with Champagne® Mango Citrus Vinaigrette

Ingredients:

  • 4 chicken breasts (skin on)
  • 1 10-oz package of mix greens or spring mix.
  • 1 medium avocado, peeled and sliced
  • 2 large roma tomatoes (cut into wedges)

Champagne® Mango Citrus Vinaigrette

  • 1 orange (juice and zest)
  • 2 Champagne® mangos, peeled and seeded
  • ¼ cup red wine vinegar
  • 1 tsp honey
  • 1 tsp soy sauce
  • ¼ tsp Dijon mustard
  • ½ cup canola oil
  • Salt and pepper to taste

Mojo Marinade

  • 6 garlic cloves (minced)
  • 1 Jalapeno (seeded and minced)
  • ½ tsp salt
  • 2 tsp cumin seed (toasted)
  • ¼ tsp cinnamon
  • ½ cup olive oil
  • ¼ cup orange juice
  • ¼ cup lime juice
  • 2 tsp red wine vinegar
  • 2 tsp dry sherry

Instructions:

Serves 4

Chicken: Mix all Mojo Marinade ingredients together and mix with the chicken in a bowl or plastic ziplock 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: In a blender, puree all vinaigrette ingredients except the oil on the lowest setting. Slowly drizzle in the oil until it is completely incorporated. Salt and pepper to taste.

Dressing the plate: 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.

This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia.  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, 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 traveling and spending time with close friends and family.

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