Ingredients
3tbspolive oil
½cuplime juicefreshly squeezed
½cupcilantrofresh chopped
4garliccrushed
2tsphoney
1tspbrown sugar
1tspground cumin
1¼tspsalt
4pcschicken thigh fillets(skin removed – no bone)
5cupsRomaine (Cos) lettuce leaves,washed and dried
1pcred pepperdeseeded and sliced
1pclarge mangodiced
1pcavocadodiced
1greenonionpeeled and thinly sliced
coriander leavesto garnish
red chili flakesto garnish
Preparation
Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes.
Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy, and cooked through.
Once the chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking.
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. Set aside.
Slice chicken into strips and prepare a salad with leaves, sliced peppers, and mango salsa.
Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes.
