Coriander Chicken with Mango Salsa

SUBMITTED BY: the butterfly

"A great dish to try anytime. Whitefish can be substituted for chicken if you don't care for chicken."

PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 skinless, boneless chicken breast half
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon ground coriander seed
2 tablespoons extra virgin olive oil
1 mango - peeled, seeded and chopped
1 orange, peeled and chopped
1/3 red onion, chopped
1 red chile pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon black pepper

READ REVIEWS (2)

DIRECTIONS

Sprinkle chicken breast with salt and 1 teaspoon black pepper; set aside for 10 minutes. Evenly coat with ground coriander.
Heat the olive oil in a skillet over medium heat. Cook the chicken breast, browning well on both sides until no longer pink in the center. Remove from heat, allow breast to cool before slicing.
In a bowl, mix together the mango, orange, onion, chile pepper, fresh cilantro and 1/2 teaspoon black pepper. Pour salsa over sliced chicken breast and serve.

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REVIEWS

Reviewed on Jul. 29, 2007 by Alicia

This recipe is great, but I would add some orange juice to the salsa. I would definitely make this again.

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Reviewed on Jul. 19, 2007 by SouthAustin

This mango salsa was divine. Truly a great summer recipe. A good mango salsa recipe is rare, and this one tops the list. This was gone in no time from the center of our table!

0 users found this review helpful