Southwestern Chicken Salad

This is a brand new recipe of mine that is a great light dish for warmer weather. I say this as an ever hopeful Chicagoan in April when we hope to any sign of Spring at all!

Dry the chicken with paper towels. Pour the cumin over it and rub it in well with your hands with salt to taste and the cayenne. Put the chicken in a baking dish and cover with 2 Tbsp of the oil and the juice of the two limes. Turn to coat. Let marinate uncovered at room temperature for two hours, turning over each half hour.

Bake the chicken uncovered in a 375° oven for twenty-five minutes. Cool to room temperature.

Slice each breast on a bias and reassemble each on a salad plate on a leaf of the red endive.

Dice the avocado and tomatoes and combine with the cilantro and remaining lime juice and olive oil. Put one quarter of the mixture over each chicken breast and serve.