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The choice of fruits for this delicious salad add a splash of the tropics to this fabulous dish. A colorful appetizer or accompaniment to your main dish, this will liven up your menu as well as your table.
2 tablespoons fresh lime juice, divided, plus 1 teaspoon lime zest
1 tablespoon oil
2 small chicken breasts
salt, for seasoning
pepper, for seasoning
1/2 cup Gefen Mayonnaise (or homemade)
1/2 teaspoon Gefen Ground Ginger
1 and 1/2 pounds large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 2 cups)
1 and 1/4 pounds kiwis, peeled, cut into 1/2-inch cubes (about 2 cups), divided
6 cups chopped romaine lettuce
1/4 cup roasted, salted cashews, halved
Pour one tablespoon lime juice and the oil over chicken.
Season with salt and pepper.
Marinate for 30 minutes and grill or broil until cooked through.
Dice into small pieces.
Stir mayonnaise, ginger, lime zest and additional tablespoon of lime juice in a medium bowl.
Add cooked chicken, mango cubes and one and a half cups kiwi cubes; toss to coat.
Season with salt and freshly ground pepper.
Divide lettuce among four bowls; mound chicken atop lettuce.
Scatter with cashews and remaining kiwi cubes over.
Garnish with mint sprigs, if desired.
Photography: Dan Engongoro
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