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Lime-Cumin Grilled Chicken Salad with Avocado and Mango Salsa
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4
Calories 292 kcal
Ingredients
- 4 boneless skinless chicken breasts
For the marinade:
- Juice of 2 limes
- 3 tbsp olive oil
- 2 tsp brown sugar
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
For the salad
- Baby spinach leaves
- red onion
- red pepper
- kalamata olives
- tomato wedges
- sliced avocado
For the Mango Lime Salsa
- 1 large mango peeled and diced small
- 1 clove minced garlic
- Juice of one lime
- Zest of one lime finely chopped
- ½ red onion diced
- 1 tbsp finely chopped jalapeño pepper
- 1 tsp salt
- ½ tsp coarse ground black pepper
- 1 tsp ground cumin
- 1 tbsp brown sugar
- ¼ cup chopped fresh cilantro
- ½ red pepper diced small
- Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving stirring occasionally.
Instructions
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Mix together all of the marinade ingredients and marinade 4 boneless chicken breasts in a sealed plastic bag for 1/2 hour.
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Grill or broil until fully cooked. Rest the chicken for 5 minutes before slicing and serving on a bed of spinach salad. Top with a generous amount of Mango Lime Salsa and enjoy.
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To make the salsa, just mix all of the ingredients together well and let sit for a 1/2 hour or so to let the flavours develop. Makes about 2 cups salsa.