Chicken with Mango-Raspberry Salsa Recipe

Chicken with Mango-Raspberry Salsa Recipe photo by Taste of Home

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The slight spice from the jalapeno pairs well with the sweet mango and raspberry salsa in this grilled chicken entree. —Taste of Home Test Kitchen

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Chicken with Mango-Raspberry Salsa Recipe

Prep: 20 min. + chilling Grill: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

3/4 cup chopped peeled mango
1/3 cup chopped sweet onion
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 tablespoon chopped seeded jalapeno pepper
1/2 teaspoon sugar
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup fresh raspberries

Directions

For salsa, in a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
Combine the garlic powder, salt and pepper; sprinkle over both sides of chicken.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reaches 170°. Just before serving, gently fold raspberries into salsa. Serve with chicken. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 172 calories, 3 g fat (1 g saturated fat), 73 mg cholesterol, 262 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Chicken with Mango-Raspberry Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p212