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Recipes - and - Recipes
3 bone-in chicken breast halves
Salt & freshly ground pepper
5 Tbsp. fresh lime juice
1 Tbsp. peeled & minced fresh ginger
2 tsp. grapeseeed or other light oil
3 Tbsp. minced fresh cilantro, plus 1 cup whole leaves
4-5 rounded cups torn lettuce leaves
3 mangoes, peeled & sliced
2 avocados, pitted, peeled & sliced
2 Tbsp. minced red onion, plus several thin slices
1. Preheat the oven to 350ºF. Rub the chicken breasts with ½ teaspoon salt & ½ tsp. pepper and place, skin side up on a baking sheet. Roast until the skin is crisp and the meat is cooked through, but still moist, 40-50 minutes. Remove from the oven and let stand until cool enough to handle, then remove the skin and discard. Cut the chicken meat from the bone and into bite-sized pieces, then set aside.
2. In the bottom of a large bowl, whisk together 2 Tbsp. of the lime juice, the ginger, ¼ tsp. salt, the oil and 1 Tbsp. of the minced cilantro. Add the 1 cup whole cilantro leaves and the lettuce and mix well with the dressing.
3. Arrange the dressed greens on a platter and evenly distribute the mango slices over the top. Drizzle with 1 Tbsp. of the lime juice. Arrange the chicken over the top and then the avocado slices. Drizzle the avocado with the remaining 2 Tbsp. lime juice. Sprinkle the remaining 2 Tbsp. minced cilantro and the red onion over the top. Serve immediately.
Makes 4 or 5 servings.
(For breakfast, use sliced cantaloupe in place of the chicken and serve the salad with toast spread with tropical fruit jams.)
(Optional Topping) Fried Ginger Slices:
2.5 cm piece of fresh ginger, peeled
5 Tbsp. Vegetable oil
Slice the ginger into very fine julienne. Heat the oil in a medium sauté pan. Add the ginger and fry until golden and crispy. Drain on paper towels.
Make them in the morning and store in an airtight container for use in the evening.
Sharon Anderson
Race View B&B , Metchosin (near Victoria) BC
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