Zesty Mexican Cobb Salad

Directions

• Step 1 Begin by preparing the chicken marinade. First, squeeze the juice from the orange and mix with the vinegar while dissolving the achiote paste. Then, bring a small saucepan to a boil with enough water to cover the chilies by 2-3.” Boil for 15 minutes or until the chilies are pliable. Then, remove from heat and cut off the tops while deseeding the chilies. Place the chilies, orange juice, vinegar, and achiote in an old blender if you have one (since the liquid may discolor a new, white blender top). Next, pour the marinade over the chicken and refrigerate for at least 1-2 hours. Omit the chicken if you are vegetarian.
• Step 2 Next, open the beans and empty them into a sieve, running cold water over them to rid of any gummy liquid that comes with the beans. Consider seasoning these legumes with ½ t. of ground cumin, a dash of red pepper flakes, and 1 t. of vegetable oil (optional). Mix gently, so you don’t end up mashing the beans. Reserve in its own mixing bowl.
• Step 3 Now, open both the corn and the salsa, draining both of any packing liquid. Set each aside in their own separate mixing bowls.
• Step 4 Then, no more than two hours before serving the salad, cook the bacon. You can either cook the bacon in the microwave, oven, or stovetop. I used a 12” nonstick skillet and cooked 8 strips of bacon 4-5 minutes per side over medium-high heat on the stovetop. The result was a crispy bacon that was perfectly cooked—just be sure not to pour the drippings down your sink. After the lard cools, I collect it in an old tin can and toss it in the garbage with any excess paper towels. And after the bacon is cool to the touch, crumble it in small pieces and reserve in its own mixing bowl. Also, at this time, you can crumble the eggs and set them aside in a separate bowl.
• Step 5 Next, heat a 10-12” nonstick skillet over medium-high heat and add the chicken and marinade. Cook the chicken for 8-10 minutes or until the juices run clear, the meat isn’t red or pink, and the internal temperature is 165° F. Remove from the heat and discard the juices, draining them into a disposable container, not emptying them down the sink. Add to its own mixing bowl and refrigerate if you aren’t serving right away.
• Step 6 Right before you’re ready to serve the salads, cut the avocado last since it browns when in contact with oxygen. Slice the avocado in half and remove the pit, scooping out the flesh with a spoon. Chop into bite-sized pieces and reserve in its own mixing bowl.
• Step 7 Finally, it is time to prepare the salads. First, shred the lettuce in bite-sized pieces and lay a bed of lettuce down on each plate. Then, run a row all the way down the plate of EACH: beans, pico de gallo, corn, bacon, chicken, egg, cheese, and avocado. Serve with the buttermilk dill salad dressing and enjoy!