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

By sexyswamprat

Grilled Chicken Salad With Mango, Avocado, and Cilantro-Lime Dressing
photographer: Nikki Sheriff
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
  1. FOR THE DRESSING:

  2. 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.

  3. FOR THE SALAD:

  4. 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.

  5. 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.


Nutritional Facts

Servings
12
per serving
Calories
798
Fat total
54 g
Carbohydrates
24 g
Fiber
7 g
Sodium
1578 mg
Protein
58 g
% Calories from fat
61%
Cholesterol
137 mg

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