Grilled Chicken with Mango Salsa
Serves: 2-3
Prep time: 20 minutes
Cook time: 10-12 minutes
5-6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
1 tablespoon Kirkland signature no salt seasoning (from Costco)
1 ripe mango, diced
1 ripe avocado, diced
1 large tomato, diced
1/2 red bell pepper, diced
1/2 red onion, chopped finely
1 lime
1 garlic clove, minced
1 tablespoon extra virgin olive oil
1/2 bunch cilantro, chopped
Salt & pepper to taste
To make chicken:
In a small bowl, combine 2 tablespoons olive oil, no salt seasoning & dash of salt & pepper. Brush each chicken tender with this mixture and grill on foil over low/medium heat until done.
To make salsa:
In a medium bowl, combine tomatoes, mango, avocado, & cilantro. Squeeze lime over and stir gently. Set aside.
Heat 1 tablespoon olive oil in frying pan over medium heat. Add red bell pepper, onion, & garlic; sauté 3-4 minutes until soft. Add bell pepper mixture into cold tomato mixture and stir gently. Add salt & pepper to taste.
Heap mango salso over grilled chicken and enjoy!
Note: Cilantro has a very distinct smell, and should be a healthy green color. If you cannot smell it - don't buy it! I always smell each bunch until I find one that is fresh!
Also, for tips on how to cut a mango correctly, look at my How To's page!
This is a great recipe to have one of these to brush chicken with: available at any kitchen store.
Prep time: 20 minutes
Cook time: 10-12 minutes
5-6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
1 tablespoon Kirkland signature no salt seasoning (from Costco)
1 ripe mango, diced
1 ripe avocado, diced
1 large tomato, diced
1/2 red bell pepper, diced
1/2 red onion, chopped finely
1 lime
1 garlic clove, minced
1 tablespoon extra virgin olive oil
1/2 bunch cilantro, chopped
Salt & pepper to taste
To make chicken:
In a small bowl, combine 2 tablespoons olive oil, no salt seasoning & dash of salt & pepper. Brush each chicken tender with this mixture and grill on foil over low/medium heat until done.
To make salsa:
In a medium bowl, combine tomatoes, mango, avocado, & cilantro. Squeeze lime over and stir gently. Set aside.
Heat 1 tablespoon olive oil in frying pan over medium heat. Add red bell pepper, onion, & garlic; sauté 3-4 minutes until soft. Add bell pepper mixture into cold tomato mixture and stir gently. Add salt & pepper to taste.
Heap mango salso over grilled chicken and enjoy!
Note: Cilantro has a very distinct smell, and should be a healthy green color. If you cannot smell it - don't buy it! I always smell each bunch until I find one that is fresh!
Also, for tips on how to cut a mango correctly, look at my How To's page!
This is a great recipe to have one of these to brush chicken with: available at any kitchen store.
