Palm Bay Grilled Chicken Salad
Ingredients
1-1/2 pounds skinless boneless chicken breasts, thinly sliced
2 fresh limes (juiced)
2 Haas avocados, peeled, cut into 2 inch dice
2 medium size ripe mangoes, peeled, cut into 2 inch dice
4 cucumbers, seeded, cut into thin half moons
1/3 cup vegetable oil
1 tsp. salt
1 tsp. ground cumin
2 cups packed cilantro leaves, washed
1 scallion, trimmed
2 tbls. white wine vinegar
Freshly ground black pepper
Method
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 and season well with salt and pepper. To serve, cut the chicken
diagonally, 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 immediately.
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