For the Chicken:
- 10 medium boneless, skinless chicken breasts
- 1 1/2 cups fresh orange juice
- 2 tbsp chopped shallot
- 2 scallions, sliced thin
- 1 head garlic, peeled
- 1/4 cup fresh chopped cilantro
- 3/4 cup chipotle adobo sauce
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 tbsp tajin
*optional: serve with cooked long grain rice
For the Salad:
- 4 cups romaine lettuce
- 1 cup Jimaca, sliced into thin strips
- 1 cup Persian cucumbers, sliced thin on the bias
- 1/2 cup thinly sliced red onion
- 1 cup cilantro leaves
For the Cilantro Lime Vinaigrette:
- 1 large garlic clove, minced
- generous pinch of salt
- juice from one lime
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tsp cilantro
- 1/4 tsp cumin
- 1/2 cup extra virgin olive oil