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Step 6
Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
Do Ahead: Green sauce can be made 5 days ahead. Cover and chill.
Salad
Step 7
Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and ½ cup cilantro in a large bowl. Sprinkle with more cilantro.
Step 8
Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
