Ingredients
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon chopped fresh cilantro
- 2 ounce olive oil
- 1/4 teaspoon ground black pepper
- 4 teaspoon each 6- to 8-ounce boneless, skinless chicken breast
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon chopped fresh cilantro
- 2 ounce olive oil
- 1/4 teaspoon ground black pepper
- 4 teaspoon each 6- to 8-ounce boneless, skinless chicken breast
- 2 ear corn, in husks
- 1 ear 15-ounce can black beans, drained and rinsed
- 1 ear each tomato, cut into small diced
- 1 ear each jalapeño chile, seeded and minced
- 1/2 ear each small red onion, cut into small dice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon each lime, juiced
- 1 ounce olive oil
- 1 ounce rice wine vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon chopped fresh cilantro
- 2 ounce olive oil
- 1/4 teaspoon ground black pepper
- 4 teaspoon each 6- to 8-ounce boneless, skinless chicken breast
- 2 ear corn, in husks
- 1 ear 15-ounce can black beans, drained and rinsed
- 1 ear each tomato, cut into small diced
- 1 ear each jalapeño chile, seeded and minced
- 1/2 ear each small red onion, cut into small dice
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon each lime, juiced
- 1 ounce olive oil
- 1 ounce rice wine vinegar
- 2 each tortillas
- 1 jicama each, peeled and julienned
- 1/2 each red onion, julienned
- 2 each oranges, peeled and segmented
- 1 tablespoon chopped fresh cilantro
- 1/2 tablespoon each chipotle pepper in adobo, chopped
- 1 ounce olive oil
- 1 ounce rice wine vinegar
Preparation
Baking Directions:
For salsa:Preheat oven to 350 degrees Fahrenheit.
Roast ears of corn in their husks in preheated oven for 30 minutes.
Remove from oven, let cool, and remove husks, saving them for garnish.
Cut corn off cobs and place in mixing bowl.
Add all remaining ingredients (except husks), seasoning to taste with salt and pepper.
Reserve in refrigerator.
For salad:Preheat oven to 350 degrees Fahrenheit.
Lightly brush tortillas with olive oil.
Julienne the tortillas and bake the strips on a sheet pan in preheated oven until crisp, about 7-10 minutes.
Reserve.
To a mixing bowl, add jicama, red onion, oranges, and cilantro.
Squeeze juice from remaining part of the orange into a smaller mixing bowl.
Add chipotle pepper to orange juice.
Whisk olive oil and rice wine vinegar into bowl with the orange juice and chipotle.
Pour dressing onto salad and lightly toss.
Season to taste.
Reserve.
For chicken:Mix together all ingredients except chicken.
Place chicken in a shallow baking dish and pour marinade over top.
Let chicken breasts marinate in the refrigerator for 2-4 hours.
Preheat your grill.
Remove chicken from marinade.
Pat dry on paper towels.
Season with salt and pepper, and grill.
Arrange corn husks (reserved from making salsa) around plate as backdrop.
Place spoonful of jicama salad on plate.
Place chicken breast on top of salad and place a spoonful of salsa on top of chicken.
Top with julienned tortilla crisps.
