YIELD: 10 servings

For the Anchiote marinade:
11 oz. anchiote paste
3 cups orange juice
2 Tbsps. minced garlic
3 Tbsps. oregano
½ cup olive oil
½ cup chopped cilantro
salt and pepper, to taste

For the mango-lime vinaigrette:
7 cups mango puree
1 ½ cups lime juice
3 bunches of cilantro
½ cup honey
½ cup sour cream
3 tsp. kosher salt

For the avocado-black bean relish:
2 minced red onions
3 minced red bell peppers
3 minced green bell peppers
3 minced jalapeno peppers
½ cup lime juice
3 Tbsps. cumin
3 Tbsps. oregano
5 Tbsps. canola oil
½ cup honey
½ cup chopped cilantro
5 cups cooked black beans
3 diced fresh avocados

1. For the anchiote marinade: Combine first two marinade ingredients in mixing bowl, breaking up the paste with a wire whisk. Whisk in remaining marinade ingredients. Season with salt and pepper.
2. For the mango-lime vinaigrette: Place all ingredients in a blender and process for about 30 seconds. Reserve.
3. For the avocado-black bean relish: Mix all relish ingredients together in a mixing bowl. Season with salt and pepper. Reserve for service.
4. Marinate chicken breasts for at least 6 and up to 24 hours.
5. Cut cabbage into thin shreds and reserve.
6. Spray or brush gyoza skins lightly with canola oil. Bake for about 10 minutes in a pre-heated 375°F oven, or until golden brown (gyoza skins can also be deep fried).
7. Grill chicken breasts. Cool slightly and slice thinly on the diagonal.
8. Toss cabbage with mango-lime vinaigrette and portion onto prepared gyoza skins, then top with chicken.
9. To serve, top with avocado-black bean relish and garnish with micro cilantro.

Photo and recipe: California Avocado Commission