Originally posted: June 2011
We had mangoes in the house – quite a number of them. We defrosted chicken breast. And when I put those two together I think of the grilled chicken with mango salsa I used to enjoy back home. One tip – flatten or tenderize your chicken breasts before seasoning and frying. It’ll be a lot more tender and will also cook faster.
Pan-fried Chicken Breast with Mango Salsa
I got the Mango Salsa recipe online. As I didn’t have lime juice, I just used lemon juice. I also don’t like cilantro, so I used Italian flat leaf parsley instead. It worked out fine. Chill the salsa after you’re done to let the flavors meld together.
After flattening/tenderizing your chicken breasts (you can also use other cuts of the chicken and seafood and fish works well too), season with salt and pepper.
Pan-fry the chicken. Top cooked chicken (or meat) with salsa.
(taken from here)
- 1 mango, peeled and diced
- 1/2 cup peeled, diced cucumber
- 1 tablespoon finely chopped jalapeno
- 1/3 cup diced red onion
- 1 tablespoon lime juice
- 1/3 cup roughly chopped cilantro leaves
- Salt and pepper