Grilled Chicken with Mango and Mint-Lime Dressing
Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and charred radishes for the salad.
Ingredients
- 3 tablespoons fresh lime juice
- 1 tablespoon minced garlic
- ⅓ cup safflower oil, plus more for brushing
- ¼ cup chopped fresh mint leaves, plus whole leaves for serving
- kosher salt and freshly ground pepper
- 4 boneless, skinless chicken-breast halves (about 1 ½ pounds)
- 1 bunch radishes, preferably small
- 1 serrano chile
- 1 bunch watercress, tough lower stems removed
- 1 mango, peeled, pitted, and cut into sticks
- 6 ounces queso fresco or goat cheese, crumbled (1 cup)
Directions
- Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
- Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.
