Cuban-Style Grilled Mojo Chicken With Greens, Avocados & Mangoes

DRESSING

  • 1 cup plus 2 tablespoons vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon (packed) grated orange peel
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
CHICKEN
  • 2 teaspoons cumin seeds
  • 6 large garlic cloves, minced
  • 1 large serrano chili, stemmed, minced
  • 1/2 teaspoon salt
  • 3/4 cup olive oil
  • 3 tablespoons orange juice
  • 3 tablespoons fresh lime juice
  • 6 skinless boneless chicken breast halves
  • 2 large firm but ripe mangoes, peeled, pitted, cut into 1/2-inch pieces
  • 2 large avocados, peeled, pitted, cut into 1/2-inch pieces
  • 10 ounces mixed baby lettuces
  • 3/4 cup roasted salted cashews
FOR DRESSING: Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared I day ahead. Cover and refrigerate.)

FOR CHICKEN: Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13 x 9 x 2-inch glass baking dish and cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.

Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.

Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.

Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.