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Chicken with Mango-Raspberry Salsa

Chicken with Mango-Raspberry Salsa
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
6 ServingsPrep: 20 min. + chilling Grill: 15 min.

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.
© Taste of Home 2013

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Chicken with Mango-Raspberry Salsa (continued)

Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013