Chef Ray: Grilled Chicken with Spicy Mango, Green Chilli and Coriander Salsa

Tri Coaching NZFrom: Freer, Chrissy (Jan 2016) Healthy Food Guide

Serves 4

  • 2x 250g Chicken Breast fillets
  • 2 small ripe Mangoes, peeled, stone removed, diced
  • 1/2 small Red Onion, finely chopped
  • 2 tablespoons chopped Coriander Leaves
  • 1 tablespoon Lime juice, plus 2 teaspoons extra
  • Olive Oil spray
  • 400g can Black Beans, rinsed, drained
  • 1/2 medium ripe Avocado, peeled, stone removed, sliced
  • 2 Baby Cos Lettuce, trimmed, separated or 4 cups torn Lettuce Leaves
  • 200g Cherry Tomatoes, halved
  • 2 teaspoons Olive Oil
  1. Cut each chicken breast through the middle horizontally to give 4 thin fillets. Combine mango, chilli, onion, coriander and lime juice in a medium bowl and set aside.
  2. Heat chargrill pan or barbecue hotplate to a medium-high heat. Spray chicken lightly with olive oil and grill for 2-3 minutes each side, or until cooked through.
  3. Meanwhile, combine black beans, avocado, lettuce and tomatoes in a large salad bowl. Combine extra lime juice with olive oil.  Pour over salad and toss to combine.
  4. Serve grilled chicken with mango salsa and black bean salad.

 

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