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Chili-Rubbed Chicken with Avocado-Mango Salsa


Serves four.

  • by from Fine Cooking
    Issue 57

  • 4 boneless, skinless chicken breast halves (about 1-3/4 lb. total)
  • 1/4 cup tomato paste
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 3 Tbs. extra-virgin olive oil
  • 1 mango (about 1 lb.), peeled and cut into 1/2-inch dice
  • 1 avocado, peeled and cut into 1/2-inch dice
  • 1 red bell pepper, cored, seeded, and cut into 1/4-inch dice
  • 3 Tbs. chopped fresh cilantro
  • 2 limes
  • Kosher salt and freshly ground black pepper

Cut the chicken breast halves lengthwise into 1/2-inch-wide strips.

In a medium bowl, combine the tomato paste, chili powder, garlic powder, and 1 Tbs. of the olive oil. Add the chicken strips and stir to coat. Marinate for 10 minutes.

Meanwhile, combine the mango, avocado, red pepper, cilantro, and the juice of 1 lime in a medium bowl. Season with salt and pepper to taste. Cut the remaining lime into wedges.

Heat the remaining 2 Tbs. olive oil in a 10-inch sauté pan over medium- high heat. Season the chicken strips with salt and pepper. Sauté the strips, stirring often, until they’re firm to the touch and uniformly opaque, 3 to 4 minutes. Turn off the heat and let sit for 1 minute.

Set the chicken strips on a platter, top with the salsa, fan the lime wedges around, and serve.

nutrition information (per serving):
Calories (kcal): 460, Fat (kcal): 23, Fat Calories (g): 210, Saturated Fat (g): 4, Protein (g): 43, Monounsaturated Fat (g): 14, Carbohydrates (mg): 25, Polyunsaturated Fat (mg): 3, Sodium (g): 720, Cholesterol (g): 110, Fiber (g): 5,

Photo: Scott Phillips

I have been making this for years and it never disappoints. This time I made it using boneless skinless chicken thighs instead of breasts and it was even better. Very tender. Although I've never served it this way, I think this dish would be great for a buffet or potluck where you could garnish the chicken with the salsa on a big platter. The small pieces of boneless chicken are perfect for grazing.

Very good substitution for the usual avocado, mango and chicken that I often eat for lunch!

This recipe was so easy to make and tastes amazing! I will definitely reserve this as one of my go-to-meals. I served this with garlic broccoli and a cauliflower/potato mash.

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