Chicken With Mango Tomato Salsa Food

CHICKEN WITH MANGO SALSA

Steps:

• 1. Preheat oven to 350 degrees F. Brush both sides of chicken breast with olive oil. Sprinkle Mrs. Dash® Fiesta Lime Seasoning on both sides.
• 2. Bake chicken for 25 minutes or until chicken is cooked through.
• 3. While chicken is baking, dice the tomato, mango, and red onion. Combine with Mrs. Dash® Fiesta Lime and mix in a large bowl, cover and refrigerate.
• 4. Arrange chicken on serving plates topped with mango salsa.

CHICKEN WITH MANGO SALSA

Steps:

• For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. 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.

BONELESS BREAST OF CHICKEN WITH MANGO SALSA

Steps:

• CHICKEN: Mix all ingredients except chicken in a bowl. Add chicken and marinate for about two hours. Cook in preheated 375 degrees F oven for 45 minutes. Top with Mango Salsa Sauce.
• MANGO SALSA: Combine all ingredients in a bowl and stir well. Let sit for half an hour before serving on top of chicken.

JERK CHICKEN (BBQ'D) WITH MANGO SALSA

Steps:

• In food processor, puree together marinade ingredients.
• Place chicken in shallow dish or ziplock bag and pour marinade over top, turning to coat well.
• Cover and marinade in refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
• Reserving marinade, place chicken meaty side down on greased grill over medium heat.
• Close lid and cook for 30 minutes, turning occasionally and basting with marinade.
• Chicken is done when juices run clear when chicken is pierced.
• Salsa: In bowl, stir together all salsa ingredients.
• Cover and refrigerate for at least 2 hours or up to 6 hours to allow flavours to blend.
• Let stand for 30 minutes before serving.

MANGO TOMATO SALSA

Steps:

• Mix all the ingredients and enjoy.
• You could refrigerate it for a while or could use it right away depending on how you like it.
• You could try using vinegar or lemon juice instead of lime juice.

CHICKEN MANGO SALSA WRAPS

Steps:

• Place 2 chicken breasts, juice of half a lime, 2 crushed garlic cloves. 1 inch of fresh ginger sliced, pinch of salt, and 1/4 cup of extra virgin olive oil in a ziplock and let marinate for 2 hours.
• In the mean time to make the mango salsa, combine the diced mango, roma tomato, yellow bell pepper, chopped cilantro and red onion, sugar, salt, pepper and juice of 1/2 lime in a bowl and let set.
• Once the marinate is done, grill chicken until no longer pink in the middle. Let rest and then cut into slices. Place 1/4 cup of beans and 1/4 cup of rice on wrap. Add 1/2 chicken breast, sliced. Top that with a heaping spoonful of mango salsa and a spoonful of sour cream.
• Yum!

STICKY CHICKEN WITH MANGO AND TOMATO SALSA

Steps:

• Remove skin off the chicken legs.
• Discard.
• Halve through the joint.
• Cut several slashes in each piece.
• Mix together buttermilk, Dijon mustard and garlic with some seasoning.
• Add chicken.
• Cover.
• Marinate in the refrigerator for 4 hours or overnight.
• The next day when your ready to make this, pre-heat the oven to 200C or light the barbecue.
• Mix together the honey and grain mustard.
• Lift chicken out of the buttermilk mix.
• Wipe off and discard excess marinade.
• To cook in the oven, place the chicken on a baking tray.
• Cook for 10 minutes.
• Brush liberally with the honey-mustard mixture.
• Cook for 15 minutes until the chicken juices run clear.
• For the salsa, mix together the ingredients under salsa with the seasoning.
• Serve with chicken, either hot or cold.
• Enjoy!