Mango Salsa Chicken Recipes

Steps:

• Preheat a large cast-iron skillet over medium-high heat.
• Sprinkle the chicken thighs with salt and pepper on both sides. Add 2 tablespoons oil to the skillet and sear the chicken thighs until browned well, 2 to 3 minutes per side. Remove the chicken to a plate.
• Add the rice, 1 1/2 cups water and 1 cup of the mango salsa. Stir and bring to a boil. Add the chicken back to the top of the rice, reduce to a simmer, cover and cook until the chicken and rice are cooked through, 17 to 20 minutes.
• Serve up a pile of rice, topped with the chicken and garnished with additional mango salsa.

Steps:

• For salsa, in a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and zest. Cover and refrigerate for 2-3 hours. , Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

Steps:

• TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
• Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
• Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

Steps:

• 1. Preheat oven to 350 degrees F. Brush both sides of chicken breast with olive oil. Sprinkle Mrs. Dash® Fiesta Lime Seasoning on both sides.
• 2. Bake chicken for 25 minutes or until chicken is cooked through.
• 3. While chicken is baking, dice the tomato, mango, and red onion. Combine with Mrs. Dash® Fiesta Lime and mix in a large bowl, cover and refrigerate.
• 4. Arrange chicken on serving plates topped with mango salsa.

Steps:

• In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.

Steps:

• Place 1 chicken breast between 2 sheets of plastic wrap; pound to even thickness. Place in shallow dish. Repeat with remaining chicken breasts. Reserve 2 Tbsp. ketchup. Mix remaining ketchup with sour cream and paprika until blended; pour over chicken. Turn to evenly coat both sides of chicken with ketchup mixture.
• Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients in medium bowl; stir in reserved ketchup.
• Heat greased grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done.
• Serve chicken topped with mango mixture.

Steps:

• Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
• Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
• Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
• Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
• To serve, place the chicken on individual plates and spoon the mango salsa on top.

Steps:

• Cut each chicken breast horizontally in half to make 2 thin pieces. Mix next 3 ingredients until blended; rub onto both sides of each chicken piece. Refrigerate 10 min. Meanwhile, combine all remaining ingredients except oil.
• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook on medium heat 4 min. on each side or until done (165ºF).
• Serve chicken topped with mango salsa.

Steps:

• Dice mango, peppers, onion, and cilantro.
• Combine diced ingredients with minced garlic, lime juice and olive oil. Add salt and pepper if necessary.
• Heat grill to medium-high. Season both sides of chicken breasts with blackened seasoning.
• Grill chicken on both sides until no longer pink.
• Serve with mango salsa.