Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        skinless boneless chicken breasts -- thinly sliced
   2                    fresh limes -- juiced
   1      teaspoon      salt
   1      teaspoon      ground cumin
   2                    Haas avocados -- peeled
                        --cut into 2 inch dice
   2      medium        size ripe mangoes -- peeled
                        --cut into 2 inch dice
   4                    cucumbers -- seeded
                        -- cut into thin half moons
                        -- or 2 waxed cucumbers
     1/3  cup           vegetable oil
   2      cups          packed cilantro leaves -- washed
   1                    scallion -- trimmed
   2      tablespoons   white wine vinegar
                        --or 4 tablespoons or verges
                        freshly ground black pepper

Preparation:

Trim the chicken of all fat and, if pieces are thicker than 3/8 of an inch, pound them between sheets of plastic or waxed paper until they are more uniformly even. Combine half of the lime juice with the ground cumin and salt and rub this over the chicken. Preheat the broiler or grill. Start to grill the chicken and cook for about 6 minutes a side or until just cooked through. Combine the avocados with the mangoes, cucumbers and remaining lime juice. Season with salt and pepper. When the chicken is cooked through, remove the pieces to a cutting board to cool slightly. In a blender or food processor, puree the vegetable oil, cilantro, scallion with white wine vinegar or Verges and season well with salt and pepper. To serve, cut the chicken, across the grain, on a diagonal, into thin slices. Spoon about 1 1/2 cups of mango and avocado mix on each dinner plate. Center the chicken slices over the mango salad and spoon the cilantro vinaigrette over the chicken. Serve at room temperature.