Ingredients

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

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

Preparation

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.

(3 ratings) Read Reviews

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Avocado
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Mangos
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Chicken Breasts
FEATURED
Shishito Peppers

Reviews

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Reviews (3 reviews)

sernst | 03/29/2014
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.
GKostova | 06/10/2013
Very good substitution for the usual avocado, mango and chicken that I often eat for lunch!
Sharris3029 | 03/05/2013
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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What We're Cooking Now

Name: Chili-Rubbed Chicken with Avocado-Mango Salsa
Yield: four. servings
Ingredients: 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