SigMT

SiG MT 72 CILANTRO LIME CHICKEN SALAD WITH MANGO AVOCADO SALSA Easy to make and BIG on flavors! INGREDIENTS: Marinade/Dressing: • 3 tablespoons olive oil • ½ cup freshly squeezed lime juice • ½ cup fresh chopped cilantro • 4 cloves garlic, crushed • 2 teaspoons honey • 1-2 teaspoons brown sugar • 1 teaspoon ground cumin • ¼ teaspoon soy sauce • Salt and pepper to taste Salad: • 4 boneless/skinless chicken thighs • 5 cups romaine lettuce, chopped • 1 red pepper, deseeded and sliced Mango Salsa: • 1 large mango, diced or 1 cup diced frozen mangos • 1 avocado, diced • 1 green onion, thinly sliced • Extra cilantro leaves to garnish • Red chili flakes, to garnish DIRECTION: 1. Whisk and combine marinade ingredients together. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Save the reserved untouched marinade to use as a dressing. 2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest. 3. Wipe pan out with paper towel; drizzle with another teaspoon of oil and grill or fry peppers until cooked to your liking. 4. While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa or more if you like. Set aside. 5. Place lettuce in a large bowl, top with sliced chicken, sliced peppers, and mango salsa. Drizzle with remaining dressing and serve with (optional) extra cilantro leaves and red chili flakes.

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