View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 

Grilled Chicken Salad with Mango, Avocado and Cilantro-Lime Dressing

Source: Cooking.com
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  35 Minutes
Total Time:  35 Minutes
  12 Servings
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.
RECIPE INGREDIENTS
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
DIRECTIONS
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.


DO-AHEAD TIP:
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).


BUFFET SERVICE:
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 . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Center-Stage Salads
Nutrition Facts per Serving
Yield:   12 Servings
Calories: 798
Fat. Total: 54g
Fiber: 7g
Carbohydrates, Total: 24g
Sodium: 1578mg
% Cal. from Fat: 61%
Cholesterol: 137mg
Protein: 58g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: M L, CA Reviewed: 03/03/2008
I think there is something wrong with the salad dressing proportions.

I don't see how 1/2 cup of lime juice and 2 cups of oil make 1 3/4 cups of salad dressing.
27 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.