Grilled Chicken with Summer Mango Salsa

Summer has sprung, which means my local farm stands are packed with the freshest produce (I get so excited! I’m a weirdo.). Since chicken is such a blank slate, I decided to dress it up by making a fresh summer salsa. Combining ripe, sweet mango and tart cherry tomatoes with a bit of heat from jalapeños and fresh lime juice is the perfect grilled chicken accompaniment. Tossed with fresh chives and garlic scapes, you have yourself a bowl full of summer.

What is the perfect side dish to accompany my chicken? How about some simple mashed sweet potato with chopped garlic, olive oil and sea salt. Simply delish.

 

 

 

Makes: for 4 people

Prep time: 20 minutes

Cook time: 5 minutes

Total time: 25 minutes

The Ingredients

2 pounds Boneless skinless chicken cutlets

2 mangos, peeled and diced (or sub peaches)

1 handful cherry tomatoes, sliced in quarters

1 jalapeño, seeded and finely chopped

¼ cup chives, chopped

1 lime, juiced

2 garlic scapes, finely chopped (or 1 medium garlic clove, minced)

Balsamic

Extra virgin olive oil

Salt and pepper

 

 

 

The Steps

For salsa: in a large bowl, combine mango (or peaches), tomatoes, jalapeños, chives, garlic scapes, lime, and a splash of olive oil. Set aside.

For chicken: drizzle chicken on both sides with balsamic and olive oil. Grill for 3 minutes per side.

Plate chicken topped generously with salsa. Serve warm or chilled.

 

 

The Steps with Pictures

For salsa: in a large bowl, combine mango (or peaches), jalapeños, chives, lime, garlic scapes, and a splash of olive oil. Set aside.

For sweet potatoes: prick sweet potatoes with a fork a few times. Place potatoes on a microwave safe plate and microwave for 5 minutes. Use a fork to test whether potatoes are tender when inserted into potato. If they aren’t soft yet, microwave for another minute. Slice potato open and scoop potato out of skins into a bowl. Mash potato until creamy, add garlic, a generous splash of olive oil (2-3 tablespoons), and salt and black pepper. Stir until combined.

For chicken: drizzle chicken on both sides with balsamic and olive oil. Grill for 3 minutes per side.

Plate chicken topped generously with salsa. Serve warm or chilled.

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