Mango Avocado Salsa with Grilled Chipotle Chicken
A fresh and light dinner idea perfect for a warm summer night. Prep the chicken and salsa ahead of time (up to eight hours for both) and when it's time to grill it all comes together in less than 15 minutes.
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Servings: 4 servings
Ingredients
For the Chipotle Chicken
- 1 chipotle pepper finely chopped
- 2 tablespoons adobo sauce
- 1 clove of garlic smashed
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 4 boneless skinless breasts about 1 1/2 pounds (see note)
For the Mango Avocado Salsa
- 1 mango diced
- 1 jalapeno diced
- 1/4 cup diced red onion
- 1 tablespoon chopped fresh cilantro
- Juice from 1 lime
- 1 small avocado diced
- 1 teaspoon salt
Instructions
- Marinate the Chicken: Place all the marinade ingredients for the chipotle chicken in a large resealable bag. Place the chicken in the bag, seal it, and sort of mush it around with your hands to coat the chicken in the marinade. Place in the refrigerator for up to 8 hours.
- Make the Salsa: Mix all of the ingredients for the salsa together in a medium bowl. Cover and place in the refrigerator until ready to serve.
- Grill the Chicken: Heat the grill to medium high heat. Grill the chicken for five minutes or so on each side, flipping once. Chicken should reach an internal temperature of 165 degrees. Let the chicken rest a few minutes before serving. To serve, spoon some salsa over the top of the chicken.
Notes
Look for chicken breasts that are approximately the same size. If needed, beat them with a meat mallet until the are of equal thickness. Do this before you add them to the marinade.
Nutrition Estimate
Calories: 365kcal | Carbohydrates: 18.2g | Protein: 39.9g | Fat: 13.6g | Saturated Fat: 2.3g | Polyunsaturated Fat: 8.9g | Cholesterol: 124.1mg | Sodium: 1243.9mg | Fiber: 4.2g | Sugar: 12.4g
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