CHICKEN WITH MANGO SALSA
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.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 285 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
MIRACLE MANGO SALSA CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat a large cast-iron skillet over medium-high heat.
- Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
- Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
- Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.
MANGO SALSA CHICKEN
This is an easy and refreshing chicken dinner, great in the summertime. Nice served with mashed potatoes and salad. The salsa is also yummy served with fish!
Provided by Emma
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 11
Steps:
- TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
- Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
- Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 32.5 g, Cholesterol 116.2 mg, Fat 18.2 g, Fiber 3.2 g, Protein 34 g, SaturatedFat 3.2 g, Sodium 308.1 mg, Sugar 11.8 g
CHICKEN WITH WATERMELON-MANGO SALSA
Come home to this hearty grilled chicken dinner flavored with watermelon and mango salsa - a tasty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken in shallow glass dish. Mix grill seasoning and oil; spoon over chicken. Cover; refrigerate 1 hour.
- Meanwhile, in medium bowl, mix all salsa ingredients. Cover; refrigerate to blend flavors.
- Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with salsa.
Nutrition Facts : Calories 270, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 12 g, TransFat 0 g
GRILLED CHICKEN WITH MANGO WATERMELON SALSA
Marinated grilled chicken gets topped with a fresh mango watermelon salsa in this wonderful summer dish.
Provided by Pam Greer
Categories Main Course
Time 4h40m
Number Of Ingredients 16
Steps:
- Put the first six ingredients in a ziploc bag and squish around to combine. Add the chicken breasts and toss them around to make sure they are even coated with the marinade. Refrigerate for up to 4 hours.
- Preheat grill to high. Spray grill rack with a little cooking spray or mop with oil (whatever method you use to help foods not stick to your grill). Grill breasts about 5 minutes on each side or until cooked thoroughly. Start testing on second side after about 3 minutes. Grill to 160-165.
- Remove chicken from grill and let rest (covered with foil) for 5-10 minutes.
- Combine the watermelon, mango, onion, cilantro, pepper, lime juice, sugar and salt in a bowl. Toss to make sure it is well combined (this can be done a day ahead of time).
- Serve chicken topped with salsa.
Nutrition Facts : Calories 222 kcal, Carbohydrate 15 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 578 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
WATERMELON SALSA
Steps:
- Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
- Add the garlic salt just before serving. Serve with chips.
MARINATED GRILLED CHICKEN WITH WATERMELON SALSA
Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light.
Provided by Cookin-jo
Categories Chicken Breast
Time 25m
Yield 4 chcken breasts, 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients in a zipper bag and mix.
- Add chicken, seal, and smoosh around to coat.
- Refrigerate 4 hours, turning occasionally.
- Combine salsa ingredients and stir.
- Plate chicken on pre-heated grill coated with cooking spray.
- Grill 5 minutes on each side, less for thighs, or until cooked through.
- Serve with salsa.
CHICKEN TOPPED WITH MANGO SALSA
Enjoy this flavorful chicken topped with mango salsa - dinner that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix mango, chopped mint, lime peel, lime juice and chile. Refrigerate until serving time.
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix cumin and salt; rub mixture evenly over chicken.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until no longer pink in center.
- Serve chicken with mango salsa. Garnish with mint leaves.
Nutrition Facts : Calories 230, Carbohydrate 8 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g
WATERMELON - MANGO SALSA
This recipe is great with grilled fish or chicken. I is really great for a hot summer meal. Simple to make and very tasty
Provided by School Chef
Categories Low Protein
Time 10m
Yield 1/3 cup, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Dice watermelon and mango into small cubes.
- 2. Blend all other ingredients into fruit cubes
- 3. Chill well, serve.
Nutrition Facts : Calories 29.3, Fat 0.1, Sodium 73.7, Carbohydrate 7.4, Fiber 0.6, Sugar 6.2, Protein 0.5
MANGO SALSA CHICKEN WITH VEGGIE HASH
This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes the meal come together quickly. And the veggies make the dish so pretty! -Lori Mclain, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 1025mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
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- To a large ziptop plastic bag, add all ingredients, seal bag, and squish the contents around so chicken is evenly coated.
- Preheat an outdoor grill to medium-high heat (or indoor grill pan) and grill the chicken for about 7 minutes, or until done; flip intermittently to ensure even cooking.
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