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.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Avocado
IN THIS RECIPE
Mangos
IN THIS RECIPE
Chicken Breasts
FEATURED
Rhubarb

Reviews

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

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