Recipe: Moroccan Chicken Salad

MOROCCAN CHICKEN SALAD

4 broiler-fryer chicken breast halves, skinned and boned
Marinade: recipe follows
1 small head Boston lettuce, chilled
1 small head red leaf lettuce, chilled
Lemon-Cumin Dressing: recipe follows
1 can (11 oz.) Mandarin oranges, drained
1 large avocado, peeled, thinly sliced
chopped cilantro leaves

In glass dish, place chicken. Prepare the marinade, reserving 2 tablespoons for basting. Pour remaining marinade over chicken, turn to coat and refrigerate 20 minutes. Remove chicken from marinade and place on foil-covered cookie sheet. Set temperature control at Broil. Arrange oven rack so chicken is about 6 inches from heat. Broil chicken, turning and brushing with reserved marinade, about 10 minutes or until fork can be inserted in chicken with ease. Tear Boston lettuce and red leaf lettuce in medium-size pieces; place in large bowl. Toss with 1/2 of Lemon-Cumin Dressing and arrange on large platter. Cut chicken breasts in 1/2 inch slices; arrange on lettuce. Garnish with Mandarin orange slices and avocado slices. Pour remaining Lemon-Cumin Dressing over chicken. Sprinkle with cilantro.

Makes 4 servings.

Marinade:
In small bowl, mix together 1/4 cup olive oil, 1 tablespoon lemon juice, 1 tablespoon orange juice, 2 cloves garlic (minced), 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon oregano leaves and 1/4 teaspoon salt.

Lemon-Cumin Dressing:
In small bowl, place 2 tablespoons lemon juice, 1/2 teaspoon soy sauce and 1 teaspoon ground cumin. With a wire whisk, slowly blend in 1/2 cup olive oil.

Source: National Chicken Council