Grilled Chicken with Mango & Lime Salsa
Recipe - Nelson
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
- COMBINE 2 tbsp olive oil, oyster sauce and 2 tbsp lime juice in a medium bowl. Add chicken and
refrigerate covered for 1 hour. - PREHEAT barbeque to medium heat and grease grill.
- COMBINE mango, red pepper, cucumber, green onions, celery, coriander, lime zest, remaining lime
juice and olive oil in a separate bowl. - REMOVE chicken from marinade and discard marinade.
- 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. - 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
Peppers - Red Bell, Hot House, 226 Gram
Cucumber - Long English, Fresh, 1 Each
Free with 1500 Points Redeemed
Green Onions - (Scallions) Bunch, Fresh, 1 Each
Celery - Bunch, Fresh, 675 Gram
Cilantro - Fresh, Bunch, 1 Each
Western Family - Pure Olive Oil, 250 Millilitre
Golden Dragon - Oyster Sauce, 455 Millilitre
Limes - Fruit, Fresh, 1 Each
Not Available
Save-On-Foods - Chicken Breast, Boneless Skinless, Fresh, 1 Each
Not Available
Directions
- COMBINE 2 tbsp olive oil, oyster sauce and 2 tbsp lime juice in a medium bowl. Add chicken and
refrigerate covered for 1 hour. - PREHEAT barbeque to medium heat and grease grill.
- COMBINE mango, red pepper, cucumber, green onions, celery, coriander, lime zest, remaining lime
juice and olive oil in a separate bowl. - REMOVE chicken from marinade and discard marinade.
- 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. - COVER bottom of plate with salsa. Slice chicken and fan on top of salsa. Serve chicken warm or cool to
room temperature.