Recipes

MOLE 101

Making mole has never been easier

Summer is here and with that comes more grilling and picnic recipes. Our test kitchen has been jamming to bring you this bright and delicious Grilled Chicken Salad recipe using a Mole Rojo marinade. It is really everything you could expect from a perfect salad. The marinade is absolutely delicious, and we couldn’t get enough of it. The grilled asparagus glazed with the marinade were the highlight. We couldn’t stop munching on them! We hope all of you enjoy and don’t forget to stock up on your jars of mole this summer.

INGREDIENTS

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

DIRECTIONS

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.