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
GRILLED CHICKEN WITH PEACH MANGO SALSA
A sweet and juicy Peach Mango Salsa with chopped cilantro, lime juice, and red onions spooned on top of a succulent, grilled chicken breast - dinner can't get more summery than that!
Provided by Marie
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Prepare the salsa. Combine all the ingredients in a medium bowl and toss gently. Set aside.
- Heat a grill pan (I use one similar to this one) over high heat. Season the chicken with salt and pepper. When hot, spray lightly with olive oil and brown chicken, about 3 minutes on each side.
- Reduce heat to medium and cook for an additional 2-4 minutes per side, or until chicken is cooked through (but still moist and juicy!). Transfer chicken on a cutting board, and using a fork to hold the chicken, slice it. Place cut chicken breasts on plates and top with salsa. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 12 g, Protein 30 g, Fat 3 g, Cholesterol 89 mg, Sodium 165 mg, Fiber 1 g, Sugar 9 g
MANGO AND PEACH SALSA
Provided by Sunny Anderson
Time 1h10m
Yield about 5 cups
Number Of Ingredients 8
Steps:
- Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
- Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.
GRILLED CHICKEN STREET TACOS WITH PEACH SALSA
These Grilled Chicken Tacos are made with juicy grilled chicken, fresh salsa, corn, cilantro, lime, and Cotija on street-sized tortillas. They're super easy, festive, and disappear at every gathering!
Provided by Traci The Kitchen Girl
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat grill to medium. Clean the grill surface and brush with oil.
- Prepare CHICKEN BREASTS by lightly coating with OLIVE OIL and sprinkling SALT, PEPPER, and CUMIN over the surface. Allow chicken to sit at room temperature for about 15 minutes (this helps it cook more evenly when it's on the grill).
- To grill chicken breasts, place them in the center of the hot grill, close the lid, and set a timer for 3-5 minutes, or until chicken easily releases from the grill and shows well-defined grill marks.
- Next, turn the outside grill burners to MEDIUM and center grill burner to OFF. This is known as MOM = medium-off-medium, which creates indirect heat under the chicken and allows it to bake like it's in an oven.
- Open the grill lid and flip chicken breasts over, keeping them in the center of the grill. Close the grill lid and continue cooking until chicken reaches an internal temperature of 165°.
- Warm the tortillas and thinly slice the CHICKEN BREAST to scatter evenly among them; top with PEACH or MANGO SALSA; FRESH CORN, COTIJA CHEESE, CILANTRO, and LIME WEDGES.
Nutrition Facts : ServingSize 1 taco, Calories 112 kcal, Carbohydrate 13 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 113 mg, Fiber 2 g, Sugar 2 g
AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES
This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.
Provided by Patricia
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 29
Steps:
- For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
- For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
- To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
- For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
- Preheat an outdoor grill for medium-high heat.
- Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
- Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
- Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g
PEACH SALSA CHICKEN
Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! -Kristi Silk, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA
Steps:
- Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
- Rinse and pat dry chicken breast; set aside.
- In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
- For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
- Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
- INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
- Serve chicken hot with salsa.
- Combine all ingredients. Store in air-tight container in cool dry place or freezer.
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- Combine the mango, red onion, diced jalapeno and cilantro in a bowl. In a small bowl whisk together the lime juice, honey, and salt. Pour the lime and honey mixture over the mango mixture and gently toss to coat. Set aside.
- Heat a skillet over medium heat and warm the tortillas one at a time for about 15-30 seconds per side, or until warm throughout. Keep covered with foil or in a tortilla warmer.
- In the same skillet place the chicken breast strips and heat for about 3 minutes or until warm throughout.
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