grilled chicken breasts with mango salsa

How To Make grilled chicken breasts with mango salsa

• 1

  Cucumbers should be finely diced and unpeeled.
• 2

  Trim the chicken breast halves of all fat and gristle and separate the tenderloin.
• 3

  Mix soy, oil, honey, 2 tablespoons of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper in a shallow dish just large enough to hold the chicken in one close layer.
• 4

  Marinate the chicken in this mixture for 1 hour at room temperature or for several hours in the refrigerator, turning several times.
• 5

  Grill the chicken breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per side.
• 6

  The chicken may also be sauteed over moderate heat in a skillet lightly covered with oil.
• 7

  The bottom of the skillet will darken as the honey caramelizes but is easily cleaned.
• 8

  Cut the breasts in thick slices and fan on dinner plates, placing the tenderloins along the side.
• 9

  MANGO SALSA; Slice the mango flesh from each side of the pit, one half at a time, make an inch cut just inside the skin, then score the flesh in 3/8-inch cubes.
• 10

  Turn skin inside out and free the mango flesh with the knife.
• 11

  Dice the cubes, reserving any mushy pieces for some other use. (You should end up with about 1 1/2 cups).
• 12

  Combine mango with cucumber, red onion, peppers, juice of 2 limes and 1/2 teaspoon of salt and let sit 30 minutes to blend flavor. (Note: 1 1/2 cups peach or papaya diced may be substituted for the mango).
• 13

  Basic caper mayonaise; Mix together 2 egg yolks, 1 1/2 tablespoons of lime juice and 1/2 teaspoons of salt.
• 14

  Spoon the salsa over the top and drizzle with the mayonnaise.
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