1-1/4 pounds skinless boneless chicken breasts -- thinly slice
2 fresh limes -- juiced
1 teaspoon salt
1 teaspoon ground cumin
2 Haas avocados -- peeled
--cut into 2 inch dice
2 medium size ripe mangoes -- peeled
--cut into 2 inch dice
4 cucumbers -- seeded
-- cut into thin half moons
-- or 2 waxed cucumbers
1/3 cup vegetable oil
2 cups packed cilantro leaves -- washed
1 scallion -- trimmed
2 tablespoon white wine vinegar
--or 4 tablespoons or verges
freshly ground black pepper
Instructions:
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. 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 1/2 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.
