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

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.