Moist grilled chicken with a “kick” topped with a sweet mango salsa – wow doesn’t that sound good? If you are having a crowd over, just double or triple the recipe, as this is a great “make ahead” meal served at room temperature. Another tip – make extra chicken to use another day for chicken quesadillas, chicken Caesar salad, or fajitas. Serve along with our rice pilaf recipe.
Grilled Chicken Breasts with Chili Rub and Mango Salsa
Servings 6
Ingredients
- 4 large boneless chicken breasts cut in half lengthwise
Chili Rub
- 1 tsp dried oregano
- 1 Tbsp chili powder
- 1/2 tsp chipotle chili powder optional
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 Tbsp olive oil
Mango Salsa
- 2 ripe mangoes peeled and diced
- 1 1/2 Tbsp minced shallots
- 2 tsp jalapeño peppers seeded and diced
- 2 Tbsp fresh lime juice
- zest of one lime
Instructions
- Place all rub ingredients, with exception of olive oil, in a small bowl.
- Coat the chicken breasts with the olive oil and sprinkle the breasts on all sides with the dry ingredient mixture.
- Cover and put in the refrigerator for at least 2 hours.
- In a medium bowl, mix salsa ingredients and refrigerate for at least an hour.
- Grill chicken until done and top with salsa.
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This salad is a hearty side dish that can be served along a simply grilled piece of chicken or fish. No need to add a starch!
Arugula Salad with Roasted Asparagus, Pears and Manchego
Servings 6
Ingredients
- 5 ounces arugula
- 1 pound asparagus
- 2 red Bartlett or red anjou pears cut in thin slices
- 1/2 cup shaved manchego cheese
- 1 Tbsp fresh basil chopped
- 1/4 cup chives snipped
- 1/3 cup toasted walnuts
- 2 large shallots minced
- 1/4 cup + 2 Tbsp walnut oil or high quality olive oil
- 2 Tbsp champagne or pinot gris vinegar
- Kosher salt and freshly ground pepper
Instructions
- Dressing - Whisk together 1/4 cup olive oil, vinegar, and salt and pepper to taste. This can be done earlier in the day.
- Preheat oven to 400°.
- Line cookie sheet with aluminum foil.
- Cut or break ends from asparagus and discard. Toss asparagus with a small amount of olive oil and salt and pepper. Place on cookie sheet in a single layer. Cook for about 12 minutes.
- Just before serving, place arugula, basil, chives, walnuts and shallots in a large bowl. Toss with enough dressing to coat.
- Season with salt and pepper and place salad on a large platter.
- Top with roasted asparagus, pears and cheese and drizzle a little more dressing over the top.