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Recipe Name: Chicken, Avocado, And Mango Salad
| Ingredients: |
3 bone-in chicken breast halves, about 2 lb (1kg) total weight
Salt and freshly ground pepper
5 tablespoons (3 fl oz/80 ml) fresh lime juice
1 tablespoon peeled and minced fresh ginger
2 teaspoons grapeseed or other light oil
3 tablespoons minced fresh cilantro (fresh coriander), plus 1 cup (1 oz/30 g) whole leaves
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4-5 rounded cups (about 6 oz/185 g) torn lettuce leaves such as red leaf, green leaf, or oak leaf, or a mixture (bite-sized pieces)
3 mangoes, peeled and sliced
2 avocados, pitted, peeled, and sliced
2 tablespoons minced red onion, plus several thin slices
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How to Prepare: |
Preheat the oven to 350°F (180°C). Rub the chicken breast with ½ teaspoon salt and ½ teaspoon pepper and place, skin side up, on a baking sheet. Roast until the skin is crisp and the meat is cooked trough but still moist, 40-50 minutes. Remove from the oven and let stand until cool enough to handle, then remove the skin and discard. Cut the chicken meat from the bones and into bite-sized pieces, then set aside.
In the bottom of a large bowl, whisk together 2 tablespoons of the lime juice, the ginger, ¼ teaspoon salt, the oil, and 1 tablespoon of the minced cilantro. Add the 1 cup whole cilantro leaves and the lettuce and mix well with the dressing.
Arrange the dressed greens on a platter and evenly distribute the mango slices over the top. Drizzle with 1 tablespoon of the lime juice. Arrange the chicken over the top, and then the avocado slices. Drizzle the avocado with the remaining 2 tablespoons lime juice. Sprinkle the remaining 2 tablespoons minced cilantro and the red onion over the top. Serve immediately.
Make-ahead Tip: The chicken can be cooked, cooled, and cut into pieces up to 1 day in advance of serving. Cover and refrigerate, then bring to room temperature before combining with the other salad ingredients.
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