Floridian Grilled Chicken Salad

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Skinless boneless chicken breasts - thinly sliced
2		Fresh limes - juiced
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground cumin
2		Haas avocados - peeled cut into 2 inch dice
2		Size ripe mangoes - peeled (medium) cut into 2 inch dice
4		Cucumbers - seeded cut into thin half moons or 2 waxed cucumbers
1/3 cup	78ml	Vegetable oil
2 cups	32g / 1.1oz	Packed cilantro leaves - washed
1		Scallion - trimmed
2 tablespoons	30ml	White wine vinegar or 4 tablespoons or verges
		Freshly ground black pepper

Recipe Instructions

Trim the chicken of all fat and, if pieces are thicker than 3/8 of an inch, pound them between sheets of plastic or waxed paper until they are more uniformly even.

Combine half of the lime juice with the ground cumin and salt and rub this over the chicken. Preheat the broiler or grill. Start to grill the chicken and cook for about 6 minutes a side or until just cooked through.

Combine the avocados with the mangoes, cucumbers and remaining lime juice. Season with salt and pepper. When the chicken is cooked through, remove the pieces to a cutting board to cool slightly.

In a blender or food processor, puree the vegetable oil, cilantro, scallion with white wine vinegar or Verges and season well with salt and pepper.

To serve, cut the chicken, across the grain, on a diagonal, into thin slices. Spoon about 1 1/2 cups of mango and avocado mix on each dinner plate.

Center the chicken slices over the mango salad and spoon the cilantro vinaigrette over the chicken.

Serve at room temperature.

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6676

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