Mango Chile Chicken

  • Yield : 6 servings
  • Cook Time : 25m
  • Ready In : 55m
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  • 6 boneless, skinless chicken breasts
  • 1 tablespoon chile powder
  • Zest and juice of 1 lime
  • 1/4 cup plus 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • One 20-ounce jar sliced mango, drained and finely sliced, some of the liquid reserved
  • 1 bunch kale, thinly shredded
  • 1 bunch scallions, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 orange or red bell pepper, very thinly sliced
  • 2 tablespoons chopped fresh cilantro


Step 1

Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.

Step 2

Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.

Step 3

Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.

Step 4

Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)

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