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1
Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend.
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2
Season dressing to taste with salt and pepper.
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3
(Dressing can be prepared 1 day ahead.
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4
Cover and refrigerate.)
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5
Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes.
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6
Transfer seeds to medium bowl.
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7
Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste.
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8
Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes.
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9
Pour hot olive oil over garlic mixture; stir to blend.
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10
Let stand 15 minutes.
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11
Whisk in orange juice and lime juice.
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12
Pour marinade into 13x9x2-inch glass baking dish and cool.
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13
Add chicken to marinade; turn to cnd cool.
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14
Add chicken to marinade; turn to coat.
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15
Cover chicken and refrigerate at least 1 hour and up to 3 hours.
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16
Combine mangoes and avocados in medium bowl.
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17
Add 6 tablespoons dressing and toss to coat.
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18
Prepare barbecue (medium-high heat).
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19
Remove chicken from marinade; discard marinade.
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20
Grill chicken until cooked through, about 5 minutes per side.
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21
Transfer chicken to work surface.
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22
Let stand 5 minutes.
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23
Cut each chicken piece crosswise into 1/3-inch-thick slices.
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24
Place lettuces in large bowl.
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25
Toss with enough dressing to coat thoroughly.
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26
Season to taste with salt and pepper; mound lettuces on 6 plates.
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27
Arrange 1 sliced chicken piece atop lettuces on each plate.
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28
Spoon mangoes and avocados alongside chicken.
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29
Sprinkle salads with cashews.
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30
Serve, passing any remaining dressing separately.
