This recipe for Chicken Strips with Mango Avocado Salsa, by Ms.Billie, is from Trinity Day School Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 mango, peeled, pitted, and diced 1 small avocado, peeled, pitted, and diced 1 tomato, diced 1/4 c. diced jicama 3 tbsp green onion, diced 2 tbsp cilantro, chopped 2 tbsp pineapple juice 1 lb boneless, skinless chicken breast, cut into strips 1 tsp garlic powder 1 (6 oz) can pineapple juice 1 tsp cilantro, chopped non-stick cooking spray
Mango Avocado Salsa: In medium bowl, mix together all ingredients. Set aside until ready to serve. Chicken Strips: Sprinkle chicken strips with garlic powder and place in resealable plastic bag. Add juice and cilantro to bag and mix. Marinate in refrigerator for 20-30 minutes. Remove chicken from bag. Discard remaining marinade. Spray bottom of skillet with non-cooking spray. Add chicken strips and cook over medium heat.until lightly browned on both side and cooked through (about 4-5 minutes on each side). Top with mango avocado salsa and serve.
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