Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chili-Rubbed Chicken with Avocado-Mango Salsa

Scott Phillips

Servings: four.



  • 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

Nutritional Information

  • 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


  • 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.


Rate or Review

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.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.