Yield: 4 Serving

Ingredients:

8 each Chicken breast, thin slices, 2.5 - 3 oz. each

1 tbsp. Olive oil

2 each Scallion, minced

2 each Garlic cloves, minced

2 tsp. Cilantro, minced

Squeeze - Lime juice

1 tsp. Salt

1/3 tsp. Fresh ground black pepper

To garnish - Lime slices

To garnish - Fresh cilantro sprigs

For Chef Larry’s Mango Cucumber Salad:

1 1/4 cup Mango, peeled, seeded, small dice

2/3 cup Cucumber, peeled, seeded, small dice

1/4 cup Green bell pepper, seeded, small dice

1/3 cup Tomato, seeded, small dice

2 each Scallion, minced

1/2 tsp. Jalapeno pepper, seeded, finely diced

1 tsp Lime juice

1 1/2 tsp. Red wine vinegar

1 tsp. Olive oil

1 tsp. Sugar

2 tsp. Cilantro, chopped

to taste -Salt

to taste - Fresh ground black pepper

Method:
Prepare Chef Larry’s Mango Cucumber Salad by placing ingredients in a large bowl, season with salt and pepper and mix well, reserve. Prepare marinade by combining olive oil, scallion, garlic, cilantro, lime juice, salt and pepper. Place chicken breast slices in a bowl and pour marinade over. Marinate 1 hour under refrigeration. Preheat grill. Remove chicken breasts from marinade and drain well. Place marinated chicken breast slices on grill and cook until done. Place grilled Chicken Paillard on serving plates and top with Chef Larry’s Mango Cucumber Salad. Garnish with lime slices, fresh cilantro sprigs and serve.