Thursday, July 15, 2010

Grilled Chicken with Mango Corn Salsa

Grilled Chicken with Mango Corn Salsa

Serves 2, with extra salsa for tortilla chip dips.

This was relatively easy to prepare and both The Mr. and I enjoyed the fresh taste. The sweetness of the mango, paired with the spiciness of the green chiles and the tartness of the lime made for a very flavorful dish. Use up the extra salsa by serving with tortilla chips!
Source: The 3-Hour Diet cookbook

2 boneless, skinless chicken breasts
2 t. olive oil
1/2 t. seasoned salt
1 c. diced mango
1 c. frozen corn, thawed
1 lime, juiced
4-1/2 oz. can chopped green chiles, drained
1 t. minced garlic
1 T. fresh cilantro

Heat a grill to medium-high.

Brush the chicken with olive oil and sprinkle with seasoned salt. Place on the grill and cook for 5-10 minutes per side, depending on the thickness and size of the chicken breast.

Meanwhile, mix the diced mango with corn, lime juice, chiles, garlic, and cilantro in a small bowl.

Place a chicken breast on each plate. Top with mango corn salsa and serve.

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