Savory Sweet: Mango Salsa-Topped Grilled Chicken Breast

The other day, I was craving some tropical fruit, so I picked up some mangoes from the grocery store. Although I had high hopes for cutting the mango open to reveal ripe, sweet, succulent awesomeness, what I got was a pretty tart bite… apparently, New York City doesn’t carry the best tropical fruit- who would’ve thought?

So, while the mango was a little too tart for me to enjoy on its own, it made for an awesome mango salsa! I like adding a little sweetness to my savory dishes, and incorporating fresh fruit is a great way to do it! The mango salsa complemented the savory flavor of the chicken breast really well… It brightened up the dish and added depth, texture, and awesome flavor to an otherwise potentially boring chicken dish.

This is a super quick and easy recipe, and the salsa can be used as a topping or as a dip for chips!

Mango Salsa

Ingredients

1 mango (I found that a less ripe mango gave some good acidity to the dish), diced

Juice of half a lime

1/2 jalapeño, chopped finely

1 tbsp olive oil

1/4 cup chopped red onion

1/4 cup chopped cilantro

Salt to taste

Directions

Combine ingredients! You can put them in a food processor, but I like the chunkiness of the salsa by just chopping the ingredients up with your knife.

For the chicken, I cut it to a half inch thickness (you can also pound the chicken to desired thickness), and just seasoned it with salt and pepper. I brushed my grill pan with olive oil and heated it up over high heat. I cooked my chicken for about 3-4 minutes a side (the grill pan has to be really hot to get good grill marks while not overcooking your chicken).

To plate, I just spooned some of the salsa right over it and served it with some avocado and an arugula salad. The dressing I used for the arugula salad was a simple lime vinaigrette- lime, olive oil, and a dash of salt.

Enjoy!

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