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Grilled Chicken Breasts with Mango Salsa

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

8 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
6 each chicken breast halves, boneless, skinless
boneless
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2 tablespoons soy sauce, dark
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2 tablespoons vegetable oil
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2 tablespoons honey
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2 tablespoons lime juice
fresh, strained
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½ teaspoon salt
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¼ teaspoon cayenne pepper
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Mango salsa
2 each mangos
1 pound each
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½ cup red onion
finely diced
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½ cup cucumbers
unpeeled, finely diced
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2 each sweet bell peppers
seeded and diced
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2 each limes
juice of
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½ teaspoon salt
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Basic caper mayonnaise
2 each egg yolks
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1 ½ tablespoons lime juice
strained, fresh
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¼ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
6 each chicken breast halves, boneless, skinless
boneless
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3E+1 ml soy sauce, dark
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3E+1 ml vegetable oil
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3E+1 ml honey
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3E+1 ml lime juice
fresh, strained
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2.5 ml salt
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1.3 ml cayenne pepper
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Mango salsa
2 each mangos
1 pound each
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118 ml red onion
finely diced
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118 ml cucumbers
unpeeled, finely diced
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2 each sweet bell peppers
seeded and diced
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2 each limes
juice of
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2.5 ml salt
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Basic caper mayonnaise
2 each egg yolks
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23 ml lime juice
strained, fresh
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1.3 ml salt
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Directions

Trim the chicken breast halves of all fat and gristle and separate the tenderloin.

Mix soy, oil, honey, lime juice, salt, and cayenne in a shallow dish just large enough to hold the chicken in one close layer.

Marinate the chicken in this mixture for 1 hour at room temperature or for several hours the refrigerator, turning several times.

Grill the chicken breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per side.

The chicken may also be sautéed over moderate heat in a skillet lightly filmed with oil.

The bottom of the skillet will darken as the honey caramelizes but is easily cleaned.

Cut the breasts in thick slices and fan on dinner plates, placing the tenderloins along side.

Spoon the salsa over the top and drizzle with the mayonnaise.

MANGO SALSA Slice the mango flesh from each side of the pit.

One half at a time, make an inch cut just inside the skin, then score the flesh in ⅜ inch cubes.

Turn skin inside out and free the mango flesh with the knife.

Cut the cubes in inch dice, reserving any mushy pieces for some other use.

You should end up with about 1½ cups.

Combine mango with all remaining ingredients and let sit 30 minutes to blend flavor.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 28425% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 896mg 37%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 58g
Vitamin A 14% Vitamin C 240%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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