Citrus Marinated Pulled Chicken Salad

Courtesy of Chef Guillermo Pernot, Cuba Libre Restaurant

Citrus Marinated Pulled Chicken Salad


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



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


2              whole chickens, cut in half

½ qt       Chicken marinade (Recipe Follows)



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


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



Combine all ingredients.


For the Chinita Mustard Vinaigrette

Yields: 1 quart


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



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.

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