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Tossed with a cilantro-lime dressing, this crisp romaine salad combines sweet exotic mango and creamy avocado. Topped with grilled chicken breasts it creates a splendid main course reminiscent of tropical daydreams.
- For the Dressing:
- 1 cup fresh cilantro leaves
- 2 large garlic cloves
- 1/2 cup fresh lime juice (from 4 limes)
- 2 cups canola oil
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- For the Salad:
- 12 skinless boneless chicken breasts
1 tablespoon canola oil
- 2/3 cup Cajun spice seasoning
- 2 cups mesquite smoke chips, soaked in water for 30 minutes, drained
4 heads romaine lettuce (outer leaved discarded), quartered lengthwise, thinly sliced crosswise
- 4 large ripe avocados, peeled, pitted, diced
- 3 large mangoes, peeled, pitted, diced
- Fresh cilantro sprigs
FOR THE DRESSING:
Combine cilantro and garlic in blender. Add half of lime juice. Blend until cilantro is finely chopped. Add remaining lime juice. With machine running, gradually add oil and blend well. Season dressing to taste with salt and pepper. Makes 1 3/4 cups dressing.
FOR THE SALAD:
Coat chicken breasts with canola oil, then with Cajun seasoning. Prepare barbecue (medium heat). Place smoke chips in 8-by-6-inch foil packet with open top. Set atop coals 5 minutes before grilling chicken. Grill chicken until cook through, about 5 minutes per side. Cool completely. Using electric knife, thinly sliced chicken breasts crosswise.
Toss avocado and mango in separate medium bowls with enough dressing to coat. Toss lettuce in large bowl with enough dressing to coat. Fan 1 chicken breast on each of 6 plates. Mound lettuce in center of plates. Sprinkle diced avocados and mangoes over salads. Garnish with cilantro sprigs and serve.
Sliced romaine lettuce, dressing and grilled chicken can be prepared 1 day ahead. Cover separately and refrigerate. Avocado and mango can be cut and tossed with dressing up to 2 hours ahead (any longer and fruits may discolor).
Arrange the sliced chicken around outer edge of platter. Just before serving, toss lettuce, avocados, and mangoes in large bowl with enough dressing to coat. Season salad to taste with salt and pepper. Mound salad in center of platter. Garnish with cilantro sprigs and serve.
Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
798 calories; 54g total fat; 137mg cholesterol; 1578mg sodium; 24g carbohydrates; 7g fiber; 58g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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