This colorful salsa brings just enough sweet heat to complement grilled chicken without overpowering it.
2 Smart Chicken boneless skinless breasts
2 ripe mangoes, peeled and diced
1 habanero, seeds removed and small diced
½ red onion, small diced
2 limes, juiced
2 tablespoons canola oil + ½ tablespoon
½ red bell pepper, small diced
½ tablespoon canola oil
Kosher salt and freshly cracked black pepper
Chopped cilantro (optional)
In a small mixing bowl, combine the mango, habanero, onion, lime juice, 2 tablespoons canola oil, and bell pepper. Season to taste with salt and pepper; rest in the refrigerator for at least 30 minutes to let the flavors to meld.
Heat a grill or skillet to medium-high (about 400˚F). Rub the chicken breasts with ½ tablespoon canola oil on all sides and season generously with salt and pepper. Grill the chicken until both sides are golden brown and the thickest portion of the breast registers 165˚F. Allow the chicken to rest for 5 minutes; slice and top with salsa and chopped cilantro, if desired.
Recipe created by Chef Ben Maides, Au Courant | Omaha, Neb.