1/2 lb Chicken Breasts
¼ cup apple cider vinegar
2 tablespoons, Guelaguetza Mole Rojo paste
2 tablespoons sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1 garlic clove, minced
2 cups mixed greens
1 bunch of asparagus
Combine vinegar in a bowl with Guelaguetza Mole Rojo paste, garlic, sugar, salt and pepper. With a spatula, work the Mole paste until it fully dissolves into the rest of ingredients. Using a whisk, beat in the olive oil by droplets, whisking constantly. Add garlic and Taste and adjust the seasonings.
Reserve three tablespoons of the vinaigrette and pour the rest into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining vinaigrette for dressing.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until chicken is cooked but juicy. Grill asparagus until lightly charred, set aside.
In a large bowl, combine the salad greens and asparagus; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve atop the salad. Add some finishing salt and serve.