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Grilled Chicken with Mango & Lime Salsa

Ingredients

  • 1 small red pepper, chopped
  • 1 cup (250 mL) English cucumber, peeled & diced
  • 2 green onions, finely chopped
  • 1 celery stalks, finely chopped
  • 50 mL chopped coriander
  • 1/4 cup (60 mL) olive oil, divided
  • 50 mL oyster sauce
  • 75 mL lime juice, divided
  • 2 tbsp (30 mL) lime zest
  • 4 Maple Leaf Prime Boneless Skinless Chicken Breasts
  • 1 medium mango, peeled & divided

Directions

  1. COMBINE 2 tbsp olive oil, oyster sauce and 2 tbsp lime juice in a medium bowl. Add chicken and
    refrigerate covered for 1 hour.
  2. PREHEAT barbeque to medium heat and grease grill.
  3. COMBINE mango, red pepper, cucumber, green onions, celery, coriander, lime zest, remaining lime
    juice and olive oil in a separate bowl.
  4. REMOVE chicken from marinade and discard marinade.
  5. GRILL chicken until juices run clear, about 5-7 minutes a side or until internal temperature of the meat
    is 170°F (77°C). Let chicken rest for 5 minutes before slicing.
  6. COVER bottom of plate with salsa. Slice chicken and fan on top of salsa. Serve chicken warm or cool to
    room temperature.
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Related Recipes

Grilled Chicken with Mango & Lime Salsa

Ingredients

  • 1 small red pepper, chopped
  • 1 cup (250 mL) English cucumber, peeled & diced
  • 2 green onions, finely chopped
  • 1 celery stalks, finely chopped
  • 50 mL chopped coriander
  • 1/4 cup (60 mL) olive oil, divided
  • 50 mL oyster sauce
  • 75 mL lime juice, divided
  • 2 tbsp (30 mL) lime zest
  • 4 Maple Leaf Prime Boneless Skinless Chicken Breasts
  • 1 medium mango, peeled & divided

Directions

  1. COMBINE 2 tbsp olive oil, oyster sauce and 2 tbsp lime juice in a medium bowl. Add chicken and
    refrigerate covered for 1 hour.
  2. PREHEAT barbeque to medium heat and grease grill.
  3. COMBINE mango, red pepper, cucumber, green onions, celery, coriander, lime zest, remaining lime
    juice and olive oil in a separate bowl.
  4. REMOVE chicken from marinade and discard marinade.
  5. GRILL chicken until juices run clear, about 5-7 minutes a side or until internal temperature of the meat
    is 170°F (77°C). Let chicken rest for 5 minutes before slicing.
  6. COVER bottom of plate with salsa. Slice chicken and fan on top of salsa. Serve chicken warm or cool to
    room temperature.