Recipe - Floridian Grilled Chicken Salad (Mf)

1 One fourth pound Skinless boneless chicken
breasts, thinly cut or sliced up
2 Fresh limes, juiced
1 teaspoon Salt
1 teaspoon Ground cumin
2 Haas avocados, peeled, cut
into 2 inch dice
2 md Size ripe mangoes, peeled,
cut into 2 inch dice
4 Carboy cucumbers, seeded,
cut into thin half moons,
or 2 waxed cucumbers
1/3 cup Vegetable oil
2 cup Packed cilantro leaves,
washed
1 Scallion, trimmed
2 tablespoon White wine vinegar or 4
tablespoons or verges
Freshly ground black pepper

Trim the chicken of all fat and, if pieces are thicker than 3/8 of an inch,
pound them between sheets of plastic or waxed paper until they are more
uniformly even. Combine half of the lime juice with the ground cumin and
salt and rub this over the chicken. Preheat the broiler or grill. Start to
grill the chicken and cook for about 6 minutes a side or until just cooked
through. Combine the avocados with the mangoes, cucumbers and remaining
lime juice. Season with salt and pepper. When the chicken is cooked
through, remove the pieces to a cutting board to cool slightly and, in a
blender or food processor, puree the vegetable oil, cilantro, scallion with
white wine vinegar or Verges and season well with salt and pepper. To
serve, cut the chicken, across the grain, on a diagonal, into thin slices.
Spoon about 1 One half cups of mango and avocado mix on each dinner plate.
Center the chicken slices over the mango salad and spoon the cilantro
vinaigrette over the chicken. Serve at room temperature.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6676 Posted to MCRecipe Digest
V1 #609 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997