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Z'Tejas Achiote Marinated Chicken Salad Recipe
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Z'Tejas Achiote Marinated Chicken Salad Recipe

Make our Z'Tejas Achiote Marinated Chicken Salad Recipe at home. It is Diced Avocados, Tomatoes, Black Beans, Cotija Cheese, Roasted Corn, Pumpkin Seeds, grilled Achiote-Rubbed Chicken, shredded Red Cabbage and Lettuce, tossed with a tangy Ranch Dressing.
Prep Time1 hour
Active Time15 minutes
Marinating Time1 day
Total Time1 day 1 hour 15 minutes
Course: Main Course, Salad, Salad Dressing
Cuisine: Mexican
Keyword: Mexican, Mexican Restaurant-Style Recipes, Salad, Z'Tejas
Yield: 1 Salad

Ingredients

Ranch Vinaigrette (See Notes #3 & #4 Above)

  • 2 cups Ranch Dressing store bought or homemade
  • 1/4 cup Balsamic Vinegar

Marinade (See Note #3 Above)

  • 2 ounces Achiote Powder or Seeds See Note #2 Above
  • 1/2 cup freshly squeezed Orange Juice
  • 1/2 cup White Vinegar
  • 1 teaspoon freshly ground Black Pepper to taste
  • 1 teaspoon Allspice
  • 2 ounces Garlic
  • 1 tablespoon Paprika
  • 1 tablespoon Kosher Salt
  • 1/2 tablespoon Oregano

Chicken

  • 1 Chicken Breast with Skin on
  • 1 tablespoon Butter

Salad

  • 1 ounce Lettuce shredded
  • 1 ounce Red Cabbage shredded
  • 1/4 ripe Avocado
  • 1 small Roma Tomato
  • 1/4 cup Sweet Corn Kernels
  • 3 tablespoons Cotija Cheese crumbled, divided
  • 1/4 cup Black Beans drained
  • 2 tablespoons Roasted Pumpkin Seeds

Instructions

Ranch Vinaigrette (May be made in advance)

  • Place both ingredients into a sealable bowl or jar. Mix well.
  • Store, sealed, in the refrigerator, until ready to serve.

Marinade

  • Add all marinade ingredients to a blender. Blend well.
  • Place raw chicken breasts in a large sealable dish. Turn chicken until thoroughly coated.
  • Place top on container and place in the refrigerator for at least 4 hours or overnight.

Chicken

  • Remove chicken from marinade, allowing excess to drip off. Discard marinade.
  • Place butter in a large skillet.
  • Place skillet over medium heat and melt the butter.
  • When butter is hot, but not burnt, place marinated chicken, skin side down, into the skillet. Sear for about 4 minutes, until crispy, Turn over. Cook until fully done.
  • Turn back skin side down and cook for about 1 more minute.
  • Remove to a plate or cutting board.
  • Slice into 1/4-inch slices. Set aside and keep warm.

Salad

  • Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
  • Pull the two halves of the avocado apart and remove the pit with a spoon.
  • Use the spoon to scoop the avocado out of the skin.
  • Slice 1/4 of the avocado. Set aside.
  • Slice tomato. Set aside.
  • Toss corn with 1 tablespoon Cotija cheese. Set aside.

Salad Preparation and Presentation - You can prepare the salad in one of two ways.

  • One - Place all salad ingredients onto serving plates as seen in the picture above, as they do at Z'Tejas. We would suggest this way. It is easy, looks good and it is fun to pick and choose the order to eat your salad in.
  • Two - Simply throw all the salad ingredients, except the avocado and chicken, into a large salad bowl and mix well. Then place on serving plates. Top with avocado and chicken.
  • Either method you choose, then pour ranch vinaigrette over salad, to taste.

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