Submitted by: Marcia
Attributed to: My friend Britt-Marie Cardemo
Category: Poultry
Description: This is great, light fare for the hot summer months. You can control the heat with the amount of cayenne pepper used with the chicken (start out with 1 teaspoon as shown) as well as with the kind and amount of chili pepper used in the dressing (start out with 1 small jalapeño). The recipe can be prepared several hours ahead and everything can then be chilled.
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty rating: 2
Ingredients:
For the Mango Chili Dressing:
1 medium mango, peeled and chopped (about 1 pound)
1 small, fresh jalapeño
1/2 teaspoon grated lime zest
1/4 cup lime juice
1/2 teaspoon sugar
For the Chicken:
1 teaspoon cayenne pepper
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1 teaspoon garlic salt
1 pound skinless chicken breast filets
Cooking oil spray (or a little olive oil)
1/2 pound mixed salad greens
2 medium tomatoes, sliced
Special tools/utensils needed:
Food processor/immersion blender
Griddle pan or skillet
Directions:
To make the Mango Dressing:
Add all ingredients into a bowl or blender and process until smooth.
Set aside or refrigerate.
To make the Chicken:
Heat griddle pan or skillet to medium high temperature.
Combine pepper, cumin, oregano, thyme and garlic salt in a shallow bowl. Coat chicken.
Add a little cooking oil spray (or olive oil) to the grilling surface. Add chicken. Cook, turning occasionally, until browned on both sides and tender, with an internal spot temperature of 165F. Remove from heat and allow the chicken to cool
Slice the filets diagonally.
Put it all together:
Put the salad greens into individual bowls. Top with tomatoes and chicken slices. Drizzle with mango chili dressing.