Floridian Grilled Chicken Salad
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Floridian Grilled Chicken Salad
  Chicken    Salad  
Last updated 6/12/2012 1:00:10 AM. Recipe ID 23221. Report a problem with this recipe.
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      Title: Floridian grilled chicken salad
      Yield: 4 Servings
  1 1/4 lb Skinless, boneless chicken
           Breasts, thinly sliced
      2    Fresh limes, juiced
      1 ts Salt
      1 ts Ground cumin
      2    Haas avocados, peeled and
           Cut into 2 inch dice
      2 md Size ripe mangoes, peeled
           And cut into 2 inch dice
      4    Carboy or 2 waxed cucumbers,
           Seeded and cut into thin
           Half moons
    1/3 c  Vegetable oil
      2 c  (packed) cilantro leaves,
      1    Scallion (green onion)
      2 tb White wine vinegar or 4
           TB or Verges
           Freshly ground black pepper
  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 and, 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
  Yield: 4 servings

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Recipe ID 23221 (Apr 03, 2005)

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