Floridian Grilled Chicken Salad Recipe

Name: Floridian Grilled Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds skinless, boneless chicken breasts, thinly sliced; 2 fresh limes, juiced; 1 teaspoon of salt; 1 teaspoon ground cumin; 2 Haas avocados, peeled and cut into 2 inch dice; 2 medium size ripe mangoes, peeled and cut into 2 inch dice; 4 carboy or 2 waxed cucumbers, seeded and cut into thin half moons; 1/3 cup vegetable oil; 2 cups (packed) cilantro leaves, washed; 1 scallion (green onion) trimmed; 2 tablespoons white wine vinegar or 4 tablespoons or Verges; Freshly ground black pepper

Servings: persons

1 1/4 pounds skinless, boneless chicken breasts, thinly sliced
2 fresh limes, juiced
1 teaspoon of salt
1 teaspoon ground cumin
2 Haas avocados, peeled and cut into 2 inch dice
2 medium size ripe mangoes, peeled and cut into 2 inch dice
4 carboy or 2 waxed cucumbers, seeded and cut into thin half moons
1/3 cup vegetable oil
2 cups (packed) cilantro leaves, washed
1 scallion (green onion) trimmed
2 tablespoons white wine vinegar or 4 tablespoons or Verges
Freshly ground black pepper

1
Trim the chicken of all fat and, if pieces are thicker than 3/8 of an inch, pound them between sheets of plastic or waxed paper until they are more uniformly even.
2
Combine half of the lime juice with the ground cumin and salt and rub this over the chicken.
3
Preheat the broiler or grill.
4
Start to grill the chicken and cook for about 6 minutes a side or until just cooked through.
5
Combine the avocados with the mangoes, cucumbers and remaining lime juice.
6
Season with salt and pepper.
7
When the chicken is cooked through, remove the pieces to a cutting board to cool slightly and, in a blender or food processor, puree the vegetable oil, cilantro, scallion with white wine vinegar or Verges and season well with salt and pepper.
8
To serve, cut the chicken, across the grain, on a diagonal, into thin slices.
9
Spoon about 1 1/2 cups of mango and avocado mix on each dinner plate.
10
Center the chicken slices over the mango salad and spoon the cilantro vinaigrette over the chicken.
11
Serve at room temperature.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds skinless, boneless chicken breasts, thinly sliced, 2 fresh limes, juiced, 1 teaspoon of salt, 1 teaspoon ground cumin, and more.

Yes, Floridian Grilled Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Floridian Grilled Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions