Mango
Salsa
with
Chicken
Breasts
-
serves
6
6
chicken
breast
halves,
boneless
2
tbsp
dark
soy
sauce
2
tbsp
salad
oil
2
tbsp
honey
2
tbsp
fresh,
strained
lime
juice
1/2
tsp
salt
1/4
tsp
cayenne
pepper
Mango
Salsa:
2
mangos
(about
1
lb.
each)
1/2
cup
finely
diced
red
onion
1/2
cup
cucumbers
-
see
instructions
2
peppers,
seeded
and
diced
Juice
of
two
limes
1/2
tsp
salt
Basic-Caper
Mayonnaise:
2
egg
yolks
1
1/2
tbsp
strained
fresh
lime
juice
1/4
tsp
salt
Cucumbers
should
be
finely
dice,
unpeeled.
Trim
the
chicken
breast
halves
of
all
fat
and
gristle
and
separate
the
tenderloin.
Mix
soy,
oil,
honey,
lime
juice,
salt,
and
cayenne
in
a
shallow
dish
just
large
enough
to
hold
the
chicken
in
one
close
layer.
Marinate
the
chicken
in
this
mixture
for
1
hour
at
room
temperature
or
for
several
hours
the
refrigerator,
turning
several
times.
Grill
the
chicken
breasts
for
3
to
4
minutes
per
side,
the
tenderloins
about
2
minutes
per
side.
The
chicken
may
also
be
sauteed
over
moderate
heat
in
a
skillet
lightly
filmed
with
oil.
The
bottom
of
the
skillet
will
darken
as
the
honey
caramelizes
but
is
easily
cleaned.
Cut
the
breasts
in
thick
slices
and
fan
on
dinner
plates,
placing
the
tenderloins
along
side.
Spoon
the
salsa
over
the
top
and
drizzle
with
the
mayonnaise.
Mango
Salsa:
Slice
the
mango
flesh
from
each
side
of
the
pit.
One
half
at
a
time,
make
an
inch
cut
just
inside
the
skin,
then
score
the
flesh
in
3/8-inch
cubes.
Turn
skin
inside
out
and
free
the
mango
flesh
with
the
knife.
Cut
the
cubes
in
inch
dice,
reserving
any
mushy
pieces
for
some
other
use.
You
should
end
up
with
about
1
1/2
cups.
Combine
mango
with
all
remaining
ingredients
and
let
sit
30
minutes
to
blend
flavor.
Submitted By (Miki)
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