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● Chicken, Avocado and Mango Salad
21⁄2 pounds chicken breast
salt and freshly ground pepper
5 tablespoons Blaze Orange Balsamic glaze, divided
1 tablespoon ginger, grated
2 teaspoons extra-virgin olive oil
2 sprigs cilantro, minced, plus 3⁄4 cup whole leaves
7 ounces lettuce leaves, torn
3 mangoes, peeled and sliced
2 avocados, peeled and sliced
2 tablespoons red onion, minced
Preheat the oven to 350º. Season chicken breasts with salt and pepper and arrange skin side up, on a baking sheet. Transfer to the oven to roast until the skin is crisp, about 40 to 50 minutes. Remove the chicken from the oven and set aside. Remove the skin and discard it. Cut the chicken into bite-sized pieces and set aside. In a large bowl, whisk together 2 tablespoons of the Orange Balsamic glaze, the ginger, salt, olive oil and 1 teaspoon of the minced cilantro leaves. Add the whole cilantro leaves and the lettuce to the bowl. Toss well to coat. Arrange the dressed greens on a serving platter and arrange the mangoes on top. Drizzle with 1 tablespoon of the Orange Balsamic glaze. Arrange the chicken on top of the mangoes, then top with the avocado slices. Drizzle the avocado with the remaining Orange Balsamic glaze. Sprinkle with the remaining minced cilantro and minced red onion. ● Serves 4 to 6
Wine
Suggestion, Generous Full-Bodied:
Greco di Tufo