"I saw this recipe on That's My Home Website and it looked so good had to try it. It's a really tasty and simple salad."
boneless skinless chicken breast halves
1 (12 ounce) packages
avocado, pitted, peeled and cubed
mango, seed removed, peeled and cubed
frozen limeade concentrate
Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.
When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.
Meanwhile, in large bowl, combine all remaining salad ingredients.
In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.
Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.