Citrus Marinated Pulled Chicken Salad
Ingredients:
4 oz Pollo Rancho Luna Chicken (Recipe Follows)
4 oz napa cabbage, ¼” chiffonade
2 ¼ oz romaine heart lettuce, chopped
2 oz grape tomatoes, halved
1 ½ oz red onion, julienned
2 oz seedless cucumber, in half moons
Kosher salt, to taste
4 fl oz Chinita Mustard Vinaigrette (Recipe Follows)
¼ tsp black sesame seeds
1 oz fried wonton strips
Directions:
Toss all ingredients except sesame seeds and fried wonton strips. Sprinkle with black sesame seeds and top with fried wonton strips.
For Racho Luna Chicken
Yields: 1.5 lbs
Ingredients:
2 whole chickens, cut in half
½ qt Chicken marinade (Recipe Follows)
Directions:
Cut each chicken in half. Place in a pan and marinate the chicken overnight. In the same pan, cover with aluminum foil and roast at 350°F for 30 minutes. Remove cover and continue roasting for an additional hour. Cool at room temperature in the liquid and pick meat. Discard skin.
For the Marinade
Yields: 1 quart
Ingredients:
6 fl oz orange juice
12 fl oz fresh lemon juice
1 tbl Dijon mustard
2 cups blended oil
¼ bunch cilantro, chopped
1 oz scallions, chopped
1 ¼ oz ginger puree
¼ tsp whole black peppercorns, cracked
½ tsp whole cumin seed
½ tsp dried oregano
2 bay leaves
1 ½ oz garlic cloves, whole
Directions:
Combine all ingredients.
For the Chinita Mustard Vinaigrette
Yields: 1 quart
Ingredients:
2 egg yolks
½ oz dry mustard
2 ¼ cups blended oil
2 ½ tsp sesame oil
1 ¼ cups rice vinegar
1 ½ tbl fresh lime juice
¼ tsp ground white pepper
½ tbl Kosher salt
Directions:
In a bowl, whisk together the eggs and dry mustard. In a separate bowl, whisk together the blended oil and sesame oil. Combine the egg mixture into a food processor and emulsify. With the machine running, drizzle in the vinegar, followed by the lime juice and process until fully emulsified. Finish with the white pepper and salt. Adjust seasonings to taste.