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Grilled Chicken with Mango & Lime Salsa
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Recipe - Winfield
600x360-Recipe-Grilled-Chicken-Mango-Lime-Salsa.jpg
Grilled Chicken with Mango & Lime Salsa
Prep Time15 Minutes
Servings4
Cook Time14 Minutes
Ingredients
1 Small red pepper, chopped
1 cup English cucumber, peeled & diced
2 Green onions, finely chopped
1 Celery stalks, finely chopped
50 mL Cilantro, chopped
1/4 cup Olive oil, divided
50 mL Oyster sauce
75 mL Lime juice, divided
2 tbsp Lime zest
4 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.
15 minutes
Prep Time
14 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 Small red pepper, chopped
Not Available
1 cup English cucumber, peeled & diced
Not Available
2 Green onions, finely chopped
Not Available
1 Celery stalks, finely chopped
Not Available
50 mL Cilantro, chopped
Not Available
1/4 cup Olive oil, divided
Not Available
50 mL Oyster sauce
Not Available
75 mL Lime juice, divided
Not Available
2 tbsp Lime zest
Not Available
4 Boneless Skinless Chicken Breasts
Not Available
1 Medium mango, peeled & divided
Not Available

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.