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Chicken with Mango-Raspberry Salsa

The slight spice from the jalapeno pairs well with the sweet mango and raspberry salsa in this grilled chicken entree. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. + chilling Grill: 15 min.
  • Makes
    6 servings

Ingredients

  • 3/4 cup chopped peeled mango
  • 1/3 cup chopped sweet onion
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1/2 teaspoon sugar
  • 1 garlic clove, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 cup fresh raspberries

Directions

  • For salsa, in a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
  • Combine the garlic powder, salt and pepper; sprinkle over both sides of chicken.
  • Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reaches 170°. Just before serving, gently fold raspberries into salsa. Serve with chicken.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 172 calories, 3g fat (1g saturated fat), 73mg cholesterol, 262mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 27g protein.

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