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Chicken With Mole Sauce and Citrus Salad

Roasted Chicken With Mole Sauce and Citrus Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2011

Nutritional Information

  • Per Serving
  • Calories 473
  • Fat 19g
  • Sat Fat 5g
  • Cholesterol 94mg
  • Sodium 767mg
  • Protein 39g
  • Carbohydrate 40g
  • Sugar 26g
  • Fiber 4g
  • Iron 2mg
  • Calcium 183mg
What does this mean? See Nutrition 101 .

Quick Tip

Vegetables in a refrigerator
Make the mole up to 3 days in advance. Store in an airtight container in the refrigerator.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.