Chicken, Avocado & Mango Salad |
- 6 chicken breast halves
- ⅓ cup olive oil
- ⅔ cup fresh lime juice, divided
- 2 cloves garlic, minced
- salt & pepper
- ¾ cup walnut oil
- finely grated zest of 1 lime
- 2 ripe mangoes, peeled and thinly sliced
- 2 ripe avocados, peeled, pitted and thinly sliced
- ½ cup coarsely chopped pecans
- ½ cup watercress leaves or pea shoots
- Mix olive oil, ⅓ cup lime juice, garlic and salt and pepper in plastic bag. Add chicken breasts and marinate for 45 minutes to an hour.
- Heat grill to moderately high, and grill chicken until cooked through, about 7 minutes per side. Cool completely. Cut diagonally into thin slices.
- Whisk the remaining lime juice, oil, lime zest and salt & pepper to taste together in a bowl.
- Arrange chicken, mango and avocado slices on platter {or on individual plates}. Drizzle dressing over salad, then sprinkle with nuts and top with leaves or shoots.
Recipe by Raisin & Fig at https://www.raisinandfig.com/chicken-avocado-mango-salad/
3.2.2708