Chili Rubbed Chicken with Mango Mint Salsa

This salsa could stand alone. In fact, both my best friend and I took large bites of this salsa right off the spoon as I was mixing it up! It is so delish that we are eating this again tomorrow, on tilapia instead of chicken breasts. This dish was awesome, the combination of the chile powder KICK and the sweet mango tang leave your tounge dancing. Can’t wait for more tomorrow!

Chile Rubbed Chicken with Mango Mint Salsa
Printable Version

Rub
2 boneless, skinless chicken breasts, pounded to an even thickness
1 Tbs. olive oil
1 Tbs. chile powder
1 tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. onion powder

Salsa
2 ripe mango, peeled, pitted, and diced
1 Tbs. chopped fresh mint
1 Tbs. minced onion
2 tsp. seeded and minced jalepeno pepper
2 Tbs. fresh lime juice
Grated zest of 1 lime

Toss chicken breasts with olive oil to coat. Combine all spices and rub over both sides of the chicken. Cover and refrigerate for at least 1 hour before serving. Grill chicken, turning once, just until charred on both sides.

To make salsa, combine all ingredients. Cover and refrigerate for at least 1 hour before serving.

Serve salsa on top of chicken. Enjoy.

Serves 2.
Recipe adapted from Williams and Sonoma Chicken