Chicken mango avocado salad
This summer we have been relishing all the perfectly ripe mangoes and avocados at the grocers. Grilled boneless chicken breasts pair wonderfully with these creamy delights on a bed of mixed greens for a light and delicious summer supper. The recipe is made in three parts- the marinade, the chicken and the mango-avocado salsa, all displayed on a bed of lettuce.
Ingredients:
- 2 boneless skinless chicken breasts approximately 5 oz. each
- 1 tsp. olive oil
- 1 tsp. fresh squeezed lime juice
- 2 cloves garlic pressed or finely diced
- ¼ tsp. fresh ground pepper
- ¼ tsp. salt
- ¼ tsp. oregano
- ¼ tsp. ground cumin
- 1 mango peeled and cubed
- 1 avocado peeled and cubed
- ¼ cup chopped red onion
- 2 cups mesclun mix
- 1 Tbsp. fresh squeezed lime juice
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- Ground pepper to taste
Instructions:
- Combine the first 8 ingredients in a zip lock bag, adding the chicken last.
- After sealing the bag mush all the ingredients together by squeezing the bag and coating the chicken breasts thoroughly. Set aside and let marinade for ½ hour or more.
- Grill the chicken breasts for 7 minutes, turning 1 time after 3 1/2 minutes.
- Combine the mango, avocado and red onion in a medium bowl.
- Whisk the lime juice, balsamic and olive oil. Add pepper to taste.
- Add a small amount of the dressing to the lettuce and toss.
- Pour remaining dressing over the mango-avocado mixture and gently toss.
- Arrange lettuce on two plates.
- Top the lettuce with the mango avocado mixture.
- Slice the chicken breasts and arrange on top of the salad.
