Monday, July 25, 2011

Grilled Chicken with Mango Avocado Salsa

We have been buying produce like it's nobody's business lately! At one point this week, we had the following items in our kitchen: cantaloupe, watermelon, avocado, tomatoes, mangoes, plums, nectarines, strawberries, blueberries, cherries and bananas. For only two people, that's a lot of fruit! So I decided to make some delicioso salsa. It could have been paired with just about any type of fish (mahi mahi, halibut, salmon, tilapia), but I decided to keep it simple and convenient (translate: I didn't have any fish in my fridge) and serve it with chicken. The result was simple, fresh and tasty!

(Bonus: we had some leftovers, so I served it up the next morning in an omelet. Who knew mangoes could taste so good with eggs!)

Inspired by Gwyneth Paltrow

1 ripe mango, diced
1 ripe avocado, diced
2 ripe beefsteak tomatoes, seeded and diced
5-6 green onions, finely chopped
1 teaspoon lime juice
garlic salt, to taste
lemon pepper, to taste

Mix mango, avocado, tomatoes, green onions, and lime juice. Season to taste with garlic salt and lemon pepper. 

Using a sharp knife, cut blackened chicken breasts in half, lengthwise.

On a plate, place chicken breasts. Spoon a generous serving of the mango avocado salsa over the chicken. 



The Davenports said...

MMMM this looks SO good, I need to try this out.

That Girl in Pearls said...

Yum, looks amazing! We get produce happy at times too. This is a great solution!

Hope you have a wonderful day, Love.
That Girl in Pearls