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Grilled Chicken with Mango Pico de Gallo Recipe

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This recipe for Grilled Chicken with Mango Pico de Gallo is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Each Boneless, skinless chicken
breasts (4-6 oz. each)
grilled
Cooking spray
Pinch Salt & pepper
18 Ounces Lettuce 3-oz portions per salad
For the pico de gallo:
2 Each Mango, fresh Peeled, ½ - inch cubes
2 Cups Cherry tomatoes Quartered
1 Cup Red onion Chopped small
1 Cup Green bell pepper Chopped small
1/2 Cup Fresh cilantro Washed, dried & chopped
2 Tablespoons Lemon juice
1 Teaspoon Chili powder
½ Teaspoon Salt
¼ Teaspoon Ground black pepper
Directions:
Directions:
1. Coat chicken breasts with cooking spray and season with salt & pepper. Place
on grill (see note), flipping once until chicken reaches internal temp of 165°F.
2. While chicken grills combine pico de gallo ingredients, season to taste and chill.
3. Cool chicken. To assemble, slice on the diagonal and place atop bed of green
leaf or Romaine lettuce in Quik Pik container, place a little over ¼ cup of pico de
gallo in each corner. Serve with 2 ounces of a non-fat dressing of choice.
Note: If grill not available; sear in non-stick pan 8 minutes on each side or until chicken
reaches internal temp of 165°F.
Serving Suggestions: Swap chicken for fish, pork chops, black beans or use pico de
gallo as a topping for nachos or salsa for plain tortilla chips. For entrée, serve with a
side of rice with toasted coconut and steamed or sautéed vegetables like broccoli, green
beans or summer squash.
Number Of Servings:
Number Of Servings:
6

 

 

 

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