Grilled Chicken with Almond Mango Salsa

Grilled Chicken with Almond Mango Salsa

Source:

Source: Almond Board of California

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Ingredients & Directions

Grilled Chicken
4
3
4 Tbsp.
1/2 tsp.
1/2 tsp.
1/2 tsp.
1/2 tsp.
1/4 tsp.

Almond Mango Salsa
1/2 C.
1/2 C.
1/2 C.
1/2 C.
1 tsp.
1 tsp.

Boneless, skinless chicken breasts
Cloves garlic, minced
Canola oil
Paprika
Cumin
Oregano
Salt
Black Pepper


Sliced, toasted almonds
Red Pepper
Cilantro
Mango
Lemon juice
Lime juice
Dash salt and pepper

• Light the grill. In a shallow dish, combine 3 tablespoons canola oil and minced garlic. Rinse the chicken and pat dry. Place paprika, cumin, oregano, salt, and pepper in a small bowl and rub the chicken with mixture. Next, coat the chicken with 2/3 of the garlic oil. Grill the chicken over moderately high heat, basting with remaining garlic oil, until done (about 15–20 minutes).
• Dice red pepper, cilantro, mango, and ginger and combine in a large bowl. Add sliced, toasted almonds, lemon and lime juice, salt, and pepper. Stir. Top chicken with the salsa.
• Serve with black beans.

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