Dressing:
1 cup olive oil (240ml)
1/3 cup apple cider vinegar (80ml)
1/3 cup sesame oil (80ml)
1/3 cup fresh grapefruit or orange juice (80ml)
1 clove minced garlic
Cracked black pepper
Large pinch of sea salt
1–2 fresh habanero peppers, sliced thinly, seeds removed
Chicken and Noodles:
8 chicken thighs, with skin
Sliced fresh habanero peppers for garnish
8 oz fettuccine noodles (250g)
1 lb. fresh mixed greens, washed (500g)
1–2 tbsp. red pepper flakes (6g-12g – optional)
For the dressing, whisk together the ingredients. Best when made one day in advance. For the chicken, heat your oven to 400°F (204°C). Line a baking pan with parchment.
Arrange the chicken thighs skin side up in the pan. Pour 1/4 cup (60ml) of the dressing into a separate bowl, and use to brush onto the chicken thighs as a marinade. Top with slices of habanero peppers, and then bake for 20 minutes. Remove the chicken from the oven, brush with the marinade again, and then return the pan of chicken to the oven for another 25 minutes. Remove from the oven and allow to cool for about 10 minutes.
Meanwhile, prepare the fettuccine according to the package directions. Cool completely. Place the noodles in a large bowl, and pour over the dressing* (See note.) Toss the noodles well, and add the red pepper flakes, if desired.
Arrange the mixed greens on a large platter, and top with the prepared noodles. Place the cooked chicken thighs on top. Serve at room temperature, or chill for later serving.
*The reserved dressing used for brushing the chicken should not be used for dressing the salad. Utilize all of the marinade dressing on the chicken to avoid cross contamination with uncooked chicken. Discard any of the remaining dressing used for brushing the chicken.