Achiote-grilled Chicken Tostada

==Ingredients==
* 2 x 4 – 6 oz chicken breasts (boneless/skinless)
* 15 round gyoza skins
* 1 head napa cabbage
* 5 oz achiote paste
* 1 cup orange juice
* ½ tbsp minced garlic
* 1 tbsp oregano
* ¼ cup olive oil
* ¼ cup chopped cilantro
* salt and pepper to taste
* 3 cups mango purée
* ¾ cup lime juice
* 1 bunch cilantro
* ¼ cup honey
* 1 tsp kosher salt
* 3 fresh California avocados peeled, seeded and mashed
* ½ cup goat cheese
* 1 ¾ cups heavy cream
* 2 tsp lemon juice
==Directions==
# Make marinade.
# Combine achiote paste and orange juice in mixing bowl.
# With wire whisk break up paste.
# Add garlic, oregano, olive oil, cilantro and salt and pepper to taste.
# Marinate chicken breast at least 6 hours and up to 24 hours.
# Cut cabbage into chiffonade. Reserve.
# Preheat oven to 375 °F.
# Lightly spray or brush canola oil onto wonton skins.
# Bake 10 minutes, until golden brown.
# Make mango lime vinaigrette by putting mango puree, lime juice, cilantro, honey, sour cream and kosher salt in a blender for 30 seconds. Then reserve.
# Toss cabbage with vinaigrette.
# Place on each wonton skin.
# Grill chicken. Slice.
# Place on cabbage.
# Make avocado goat cheese mousse by placing pulp, goat cheese, ¼ cup of cream, salt, cayenne pepper and lemon juice in blender. Purée until smooth.
# Put remaining 1½ cups cream into mixing bowl.
# Whip with whisk until soft peaks form.
# Fold into avocado mixture, reserve.
# Top entree with mousse and cilantro.
Category:Tostada Recipes
Category:Oregano Recipes
Category:Hass avocado Recipes
Category:Orange juice Recipes
Category:Napa cabbage Recipes
Category:Heavy cream Recipes
Category:Lime juice Recipes
Category:Mango Recipes
Category:Chicken breast Recipes
Category:Goat cheese Recipes