Chicken with Avocado and Mango Salsa
Ingredients
1 lb Boneless and Skinless Chicken Breast, sliced into thin slices
2 Tablespoons Olive Oil
1 Cup Freshly Diced Mango
1 Medium Avocado, Diced (See Note to determine ripeness of an avocado)
2 Tablespoons Red Onion
2 Tablespoons Lime Juice
2 Tablespoons Chopped, Washed And Dried, Cilantro Leaves
1 Teaspoon Diced Pickled Jalapenos
1/4 Teaspoon Cumin or Red Pepper
1/4 Teaspoon each Salt And Pepper
Tortilla Chips
Preparation
Preheat grill on high.
1. Season chicken breast with olive oil, salt and pepper. Grill marinated hicken breast until the internal temperature reaches 165 degrees. Keep warm.
2. Mix all ingredients together. Allow to sit at least 1/2 hour before serving for flavors to mellow.
3. Taste and adjust seasonings.
4. Do not make the salsa more than 2 hours before serving, as your avocado will brown and become mushy.
*A ripe avocado will yield to pressure with your thumb, but the skin will pop back into shape. If your finger leaves a depression, the avocado is overripe and possibly brown. Pick one with a dark green color. Too deep, almost black, is overripe.
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