- 1 cup plus 2 tablespoons vegetable oil
- 3/4 cup orange juice
- 1 tablespoon (packed) grated orange peel
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 teaspoons cumin seeds
- 6 large garlic cloves, minced
- 1 large serrano chili, stemmed, minced
- 1/2 teaspoon salt
- 3/4 cup olive oil
- 3 tablespoons orange juice
- 3 tablespoons fresh lime juice
- 6 skinless boneless chicken breast halves
- 2 large firm but ripe mangoes, peeled, pitted, cut into 1/2-inch pieces
- 2 large avocados, peeled, pitted, cut into 1/2-inch pieces
- 10 ounces mixed baby lettuces
- 3/4 cup roasted salted cashews
- Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
- Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
- Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
- Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
- Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.