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Grilled Chicken Breasts With Mango Salsa

Yield: 6 Servings
6 chicken breast halves
2 T dark soy sauce
2 T salad oil
2 T honey
2 T fresh,strained lime juice
1/2 t salt
1/4 t cayenne pepper
MANGO SALSA ====================
2 mangos (about 1 lb. each) **
1/2 c finely red onion,Diced
1/2 c cucumbers - see instructions
2 peppers,seeded and diced
1 juice of two limes
1/2 t salt
2 egg yolks
1 1/2 T strained fresh lime juice
1/4 t salt,heaping

Cucumbers should be finely dice, unpeeled.-
Trim the chicken breast halves of all fat and gristle and separate the tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a shallow dish just large enough to hold the chicken in one close layer. Marinate the chicken in this mixture for 1 hour at room temperature or for several hours the refrigerator, turning several times. Grill the chicken breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per side. The chicken may also be sauteed over moderate heat in a skillet lightly filmed with oil. The bottom of the skillet will darken as the honey caramelizes but is easily cleaned.
Cut the breasts in thick slices and fan on dinner plates, placing the tenderloins along side. Spoon the salsa over the top and drizzle with the mayonnaise.