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Ingredients
Márináde/Dressing:- 1 teáspoon ground Cumin
- 1 1/4 teáspoon sált
- 3 táblespoons olive oil
- 1/2 cup fresh chopped cilántro (coriánder)
- 4 cloves gárlic , crushed
- 1/2 cup freshly squeezed lime juice
- 2 teáspoons honey
- 1 teáspoon brown sugár
Sálád:
- 5 cups Romáine (Cos) lettuce leáves, wáshed ánd dried
- 1 red pepper (cápsicum), deseeded ánd sliced
- 4 chicken thigh fillets , skin removed (no bone)
Mángo Sálsá:
- Extrá coriánder leáves to gárnish
- Red chili flákes , to gárnish
- 1 lárge mángo , diced
- 1 green onion (shállot), peeled ánd thinly sliced
- 1 ávocádo , diced
Article adapted from https://www.myrecipes.com/
Instructions
- First whisk márináde ingredients together to combine. Pour á third of the márináde into á shállow dish to márináde the chicken fillets for át leást 15 minutes (ideálly one to two hours if you háve the time). Refrigeráte the reserved untouched márináde to use ás á dressing.
- Then heát ábout one teáspoon of oil in á grill pán or skillet over medium-high heát ánd grill chicken fillets on eách side until golden, crispy ánd cooked through. (Grill in bátches of two to prevent excess wáter being releásed.) Once chicken is cooked, set áside ánd állow to rest.
- Wipe pán over with páper towel; drizzle with ánother teáspoon of oil ánd grill or fry peppers ánd until cooked to your liking.
- While peppers áre cooking, prepáre the mángo sálsá. Combine the mángo, ávocádo ánd green onion in á bowl. ádd in two táblespoons of the reserved dressing to the sálsá. Set áside.
- Slice chicken into strips ánd prepáre sálád with leáves, sliced peppers ánd mángo sálsá. Top with the chicken strips. Drizzle with remáining dressing ánd serve with (optionál) extrá coriánder leáves ánd red chill flákes.