Chicken with Mango Salsa Recipe

5 2 2
Chicken with Mango Salsa Recipe
Chicken with Mango Salsa Recipe photo by Taste of Home
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Chicken with Mango Salsa Recipe

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5 2 2
Publisher Photo
In Hanover, Ontario, Denise Elder blends tangy tropical flavors for the fresh and sassy salsa that tops her tender chicken entree. You can grill the chicken, if you like.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.

Ingredients

  • 1/2 cup chopped peeled mango
  • 1/2 cup chopped tomato
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon chopped jalapeno pepper
  • 1 tablespoon chopped red onion
  • 1-1/2 teaspoons chopped celery
  • 1-1/2 teaspoons lime juice
  • 1/4 teaspoon grated lime peel
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon canola oil

Directions

For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and peel. Cover and refrigerate for 2-3 hours.
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken with Mango Salsa in Cooking for 2 Spring 2007, p52

Nutritional Facts

1 each: 285 calories, 11g fat (2g saturated fat), 94mg cholesterol, 384mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 fat.

  • 1/2 cup chopped peeled mango
  • 1/2 cup chopped tomato
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon chopped jalapeno pepper
  • 1 tablespoon chopped red onion
  • 1-1/2 teaspoons chopped celery
  • 1-1/2 teaspoons lime juice
  • 1/4 teaspoon grated lime peel
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon canola oil
  1. For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and peel. Cover and refrigerate for 2-3 hours.
  2. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken with Mango Salsa in Cooking for 2 Spring 2007, p52

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MY REVIEW
bevchacha User ID: 7322576 145332
Reviewed Jul. 1, 2013

"Love, love, love this recipe. It's so easy and delicious to make and eat!"

MY REVIEW
carlyhol User ID: 7087888 115434
Reviewed Jun. 4, 2013

"I made this recipe because I had mangos on hand. It turned out to be really good! I did leave out the celery since I don't really like it that much, plus I didn't feel like celery belongs in salsa. Also, I heated up the salsa in the microwave that way it was slightly warm with the chicken and not cold. My husband and I both enjoyed it (and he's pretty picky!)."

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