Grilled Chicken Salad with Mango Salsa


4 chicken breast halves, skinned and boned
1/4 cup olive oil
3 tablespoons lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Lime wedges
Mango Salsa (see below)
8 cups mixed salad greens
Garnish: fresh cilantro sprigs


Place chicken breasts in a heavy-duty zip-top plastic bag. Combine olive oil and next three ingredients; pour over chicken. Seal bag; marinate 30 minutes (or up to 2 hours) in refrigerator. Drain and discard marinade (or reserve and boil to use as sauce).

Sprinkle chicken with salt and pepper. Cook, without grill lid, over medium heat (350 to 400 degrees F) 10 to 12 minutes or until juices run clear. Serve with fresh lime wedges, topped with Mango Salsa, over a bed of mixed greens. Garnish with a sprig of cilantro, if desired.

Mango Salsa


1 ripe mango, peeled and chopped (or 1-1/2 cups chopped fresh nectarines, papaya, peaches, or pineapple)
1/3 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup olive oil
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
1 to 2 teaspoons chopped jalapeno pepper


Combine all ingredients; cover and chill.

Cooking & Recipes


4 servings with 1-1/2 cups of salsa

Preparation Time: 

-5 minutes

Start to Finish Time: 

60 minutes

Preparation Method

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