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- 4 boneless, skinless chicken breasts - 1 ripe mango, diced - 2 ripe avocados, diced - 1 small red onion, finely chopped - 1 red chili, deseeded and minced (adjust to taste) - 2 tablespoons fresh lime juice The main ingredients are the heart of this dish. The chicken provides a lean protein base. The ripe mango adds sweetness and bright flavor. Avocados bring creaminess and richness, creating a lovely balance. Red onion gives a sharp bite that enhances the salsa. The red chili adds heat, which you can adjust to your liking. Fresh lime juice brightens everything up, making it fresh and zesty. - 1 teaspoon ground cumin - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped for garnish Seasoning is key to making this dish pop. Ground cumin adds an earthy flavor that pairs well with the chicken. Salt and pepper enhance the overall taste, so don’t skip them. A drizzle of olive oil helps to keep the chicken moist while grilling. Fresh cilantro adds a burst of color and fresh flavor. Use it as a garnish to make the dish visually appealing and even more tasty. {{ingredient_image_1}} To make the salsa, start with fresh ingredients. Dice one ripe mango and two ripe avocados into small pieces. Add one small red onion, finely chopped, and one red chili, minced. If you like it less spicy, remove the seeds from the chili. Next, squeeze two tablespoons of fresh lime juice over the mix. This adds bright flavor and keeps the avocado from browning. Drizzle in two tablespoons of olive oil. Now, gently fold the ingredients together. Be careful not to mash the avocados. Finally, season with salt and pepper to taste. Set this colorful mix aside while you cook the chicken. First, preheat your grill or grill pan over medium-high heat. Pat four boneless, skinless chicken breasts dry with paper towels. Season both sides with one teaspoon of ground cumin, salt, and pepper. This simple seasoning enhances the chicken's flavor. Brush the grill with a bit of olive oil to keep the chicken from sticking. Place the chicken breasts on the grill. Cook for 5 to 7 minutes on each side. You want them to reach an internal temperature of 165°F (75°C) and have nice grill marks. Once cooked, remove the chicken and let it rest for 5 minutes. This resting time keeps the chicken juicy. Take the grilled chicken and top it generously with the mango avocado salsa. The colorful salsa adds brightness and flavor to the plate. For a great presentation, serve the chicken on a wooden cutting board or a bright plate. Add extra salsa on the side and some lime wedges for freshness. Enjoy your meal! To make the best mango avocado salsa, you need ripe fruits. Look for avocados that yield slightly when you press them. For mangoes, choose ones that smell sweet and have a bit of softness. This means they are ready to use. To adjust the spice level, use red chili wisely. If you want more heat, add more minced chili. If you prefer less heat, skip the chili or use just a little. Always taste the salsa before serving. For juicy chicken, pat the breasts dry before grilling. This helps them sear nicely. Season both sides with cumin, salt, and pepper. Grill the chicken for about 5-7 minutes on each side. Use a meat thermometer to check for an internal temperature of 165°F (75°C). Let the chicken rest for 5 minutes after grilling. This makes sure all the juices stay inside. If you skip this step, your chicken may end up dry. Pair your Mango Avocado Salsa Chicken with rice or a fresh salad. You can also serve it with tortilla chips for a fun crunch. For drinks, try a light beer or a refreshing iced tea. To make it a complete meal, add a side of grilled vegetables. This adds color and flavor to your plate. Enjoy your colorful and tasty meal! Pro Tips Choose Ripe Ingredients: Use ripe mangoes and avocados for the best flavor and texture in your salsa. They should be slightly soft to the touch but not overripe. Marinate for Extra Flavor: For enhanced taste, marinate the chicken breasts in lime juice, olive oil, and spices for at least 30 minutes before grilling. Keep It Fresh: Serve the salsa immediately after preparing it to enjoy the vibrant flavors and textures. If you need to make it ahead, add the avocado just before serving. Perfect Grill Marks: To achieve beautiful grill marks, avoid moving the chicken breasts around too much while cooking. Let them sear properly on each side. {{image_2}} You can switch out mango and avocado for other fruits. Try using peaches or pineapple. They add a sweet twist. For avocados, consider using fresh guacamole. It brings creaminess and flavor. You can also change the protein. Instead of chicken, use shrimp or fish. Grilling them gives a nice char and flavor. If you want a vegetarian option, use grilled tofu or tempeh. They soak up the salsa well. Want to add more flavor? Toss in some corn or black beans. They add texture and heartiness. You can also mix in fresh herbs like basil or mint. These herbs brighten up the dish. Consider adding spices too. A dash of smoked paprika can give a nice kick. Or try a sprinkle of chili powder for heat. These additions make the salsa more exciting. To make this dish gluten-free, ensure all your ingredients are safe. Most fresh ingredients are already gluten-free. For low-carb options, skip the corn and beans. Focus on the chicken and salsa. If you're looking for vegan or vegetarian versions, remove the chicken. Use grilled vegetables or a hearty salad as a base. The mango avocado salsa adds all the flavors you need. To keep your Mango Avocado Salsa Chicken fresh, store it in an airtight container. Place the chicken and salsa in separate containers. This helps keep the salsa from making the chicken soggy. For best taste, refrigerate the dish within two hours of cooking. The chicken stays fresh for about 3-4 days in the fridge. The salsa is best eaten within 1-2 days. When you're ready to eat your leftovers, reheat the chicken in the oven or on the stovetop. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and heat for about 15-20 minutes. If using the stovetop, warm the chicken in a skillet over medium heat for about 5-7 minutes. Avoid microwaving, as it can make the chicken dry. For the salsa, it’s best to serve it cold. If you want it warm, heat it gently on low heat in a pan, stirring often. This helps maintain the fresh taste and texture. Enjoy your delicious meal again! Yes, you can use frozen mango or avocado in this recipe. However, the taste and texture will change a bit. Frozen fruit may lose some freshness and become softer after thawing. This can affect how the salsa holds together. When you use fresh fruit, you'll get a bright, firm texture that adds a nice crunch. If you have to use frozen, let it thaw and drain extra water before mixing. Here are some great side dishes to serve with this chicken: - Rice: Try coconut rice or cilantro lime rice for a tasty pairing. - Salad: A simple green salad with a light dressing works well. - Beans: Black beans or refried beans add protein and flavor. - Tortillas: Serve with warm corn or flour tortillas for a fun touch. - Grilled veggies: Bell peppers and zucchini complement the dish nicely. Each of these sides balances the flavors of the chicken and salsa. To add some heat to your Mango Avocado Salsa Chicken, try these tips: - Use more chili: Add an extra red chili to the salsa for a bigger kick. - Chili powder: Mix in a pinch of chili powder or cayenne pepper with the chicken seasoning. - Hot sauce: Drizzle some hot sauce over the finished dish for extra spice. - Fresh jalapeños: Add finely chopped jalapeños for a fresh and fiery taste. Adjust the spice to fit your taste. Enjoy the heat! This article covered making Mango Avocado Salsa Chicken. We explored main ingredients like chicken, mango, and avocado. I shared tips for grilling and perfecting the salsa. We also discussed variations and storage tips. With simple steps, you can enjoy this tasty dish. Feel free to adjust ingredients for your taste. Don’t forget to experiment with sides and flavors. Enjoy your cooking adventure!

Mango Avocado Salsa Chicken

A delicious grilled chicken topped with a fresh mango avocado salsa.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 piece ripe mango, diced
  • 2 pieces ripe avocados, diced
  • 1 small red onion, finely chopped
  • 1 piece red chili, deseeded and minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • to garnish fresh cilantro, chopped

Instructions
 

  • Preheat the grill or a grill pan over medium-high heat.
  • In a bowl, prepare the mango avocado salsa by combining the diced mango, avocados, red onion, minced chili, lime juice, and a drizzle of olive oil. Gently fold the ingredients together, being careful not to mash the avocados. Season with salt and pepper to taste, and set aside.
  • Pat the chicken breasts dry with paper towels, then season both sides with cumin, salt, and pepper.
  • Brush the grill or grill pan with a little olive oil to prevent sticking. Place the chicken breasts on the grill and cook for 5-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and have nice grill marks.
  • Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
  • Serve the grilled chicken topped generously with the mango avocado salsa. Garnish with fresh cilantro for an extra burst of flavor.

Notes

Serve the chicken on a wooden cutting board or a colorful plate, with extra salsa on the side and lime wedges for an added touch of freshness.
Keyword avocado, chicken, grilled, mango, salsa