I made this grilled chicken with avocado and mango salsa on the first warm sunny day we had this year. It was perfect for grilling and eating out on the deck.
I love the sweetness of the mangoes with the jalapeno and cilantro in this salsa. Mangoes and avocados are a wonderful combination, and this tropical salsa is a nice change from the usual guacamole. Using boneless chicken breasts makes this chicken recipe really quick to put together. The key to keeping the chicken juicy is not overcooking it. Pull the chicken off the grill just before it's done and let it rest. Carry over cooking will finish the chicken.
Adopted from : cookeatpaleo.com
1 cup diced mango
1 cup diced avocado
the juice of 1 lime
4 thin boneless skinless chicken breasts
2 teaspoons olive oil
1/2 cup minced red bell pepper
1/4 cup chopped cilantro
2 teaspoons chili powder
salt to taste
Number one, Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste.
Number two, Grill for 4-5 minutes on each side or until cooked through.
Number three, While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.
Number four, Spoon the salsa over the chicken and serve.