Chicken With Mole Sauce and Citrus Salad

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 473 calories
    • Fat 19 g
    • Sat Fat 5 g
    • Cholesterol 94 mg
    • Sodium 767 mg
    • Protein 39 g
    • Carbohydrate 40 g
    • Sugar 26 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 183 mg


  1. Check 1cup store-bought enchilada sauce
  2. Check 1ounce unsweetened chocolate, chopped
  3. Check 1cup raisins
  4. Check 3tablespoons olive oil
  5. Check 4 6-ounce boneless, skinless chicken breasts
  6. Check kosher salt and black pepper
  7. Check 2tablespoons red wine vinegar
  8. Check 2 bunches watercress, thick stems removed
  9. Check 1 orange, peeled and sliced
  10. Check 1/4 small red onion, thinly sliced
  11. Check toasted sesame seeds, for serving


  1. Heat oven to 400° F., Combine the enchilada sauce, chocolate, and raisins in a microwave-safe bowl; microwave until the chocolate is melted, 1 to 2 minutes. Transfer to a blender, add ¼ cup water, and process until very smooth.
  2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes.
  3. Add the mole sauce and turn the chicken to coat. Transfer to oven and roast, browned-side up, until cooked through, 12 to 14 minutes.
  4. Meanwhile, combine the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl, Add the watercress, orange, and onion and toss to combine.
  5. Serve the salad with the chicken and mole sauce and sprinkle with the sesame seeds.