Reviewed: Nov. 1, 2009

i just made this dish for dinner and im happy with this recipe. i love it! the flavors are really nice. i modified some part of it. i didnt add the red chili pepper. i add lemon juice on the salsa. would love to try the salsa on fish.

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blindNes

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Reviewed: Jun. 16, 2009

Like some others, I cut down on the cilantro, as a whole bunch seemed like an awful lot. I like cilantro, but not that much! I used about 1/2 cup of chopped leaves. Also, I switched the color of the peppers, using a red bell and a green jalapeno, but that probably didn't make as much difference. Leftover chicken wasn't as crispy the next day, of course, but it made a decent sandwich with the salsa.

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MAGICDOMINO

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: May 25, 2009

I made this without breading the chicken because I wanted to cut down on calories. The chicken didn't have enough flavor to go along with the awesome salsa. When I made the salsa I used canned tomatoes that had some peppers in with them too. I also added two mangos because the peppers added a little too much spice- the salsa was perfect. I will definately make this again but I will bread the chicken next time.

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Melijane2

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Reviewed: May 19, 2009

Awesome, of course what do you think!

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Chefstacie

Cooking Level: Professional

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Reviewed: Mar. 26, 2009

We love this recipe! I add one chopped avocado to the salsa right before serving and it's awesome! If you like avocado, try it, it's amazing!!.

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jenbrooks

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Jul. 15, 2008

The salsa doesn't need half a red onion. It masks the flavor of the mango and peppers. Next time I'm going to try leaving the onion out altogether because it was so strong. The chicken was simple and tasted great.

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ruthie_pee

Cooking Level: Beginning

Home Town: Knoxville, Tennessee, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 5, 2008

I LOVED the salsa and LOVED the chicken evern more. I did use craker crumbs since that was what i had on hand. I also used some chili powder and cuming in the cracker crumbs.

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SCRABLE75

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 25, 2008

I thought this was terrific. I love a mango salsa, and this one was simple to prepare. I added 1/2 each red & green peppers, and nixed the hot pepper. I also used italian bread crumbs for the chicken and didn't fry it in oil. Just used a few shots of non-stick cooking spray and kept it on low.

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LisaLClark

Cooking Level: Intermediate

Home Town: Steinbach, Manitoba, Canada

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Reviewed: Jun. 5, 2008

this went over better in my home than I expected... next time I'll add another mango. the onion & pepper flavors seemed overpowering to me. I also added lime, and that was good. served with grilled chicken, some steamed sugar snap peas, and brown rice.

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raeart

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Reviewed: May 25, 2008

Thanks for sharing, Emma! I added lime juice and less onion and it was delicious!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

I thought this was bland and the author was too vague on how much cilantro to use. When I think "bunch" I think the whole thing, I do not recommend using more than 1/4 cup because it can really overpower the rest of the flavors. I paired my salsa with pan blackened chicken rather than the recipe included because I did not find fried to be an appropriate pairing.

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Jessa Moore

Cooking Level: Intermediate

Home Town: Limington, Maine, USA

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Reviewed: Oct. 17, 2007

This recipe is great and easy to make. Watch out for the red chilis, the hotness sneaks up on you. I used grilled chicken instead and it had a nice, fresh taste.

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Polaroidbaby

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Jun. 4, 2007

I only made the salsa portion of this recipe, and found it to be lacking. The flavors did not combine well even after two days in the fridge chilling. As I completely disklike cilantro I tried to find a favorable substitute and found nothing.

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Michelle

Cooking Level: Expert

Home Town: Eddington, Maine, USA

Living In: Brighton, Massachusetts, USA

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Reviewed: May 25, 2007

I made this for a church function with a "Spa" theme and the group raved!!! I toned down the onion just to be on the safe side.

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GRETAJW

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Reviewed: Mar. 4, 2007

I made just the salsa portion of this since I was making salmon for lunch and we thought this was a nice change from tomato-based salsas. It was my first attempt at making a fruit salsa & I did this spur of the moment and didn't have any red onion so I substituted a basic white onion. I also subbed in a jalepeno (finely diced) for the red chile pepper (didn't have that either!) and it still turned out very tasty. I did follow some other suggestions and added a dash of kosher salt and some lime juice. I also added crushed pineapple to sweeten it up a bit (oh, and I just remembered that I didn't have the green pepper so I used two different colors of bell peppers for color). This was very delicious with the salmon and I served it with black beans and rice. I can't wait to try it with grilled meats this summer! Since I didn't make it exactly I didn't feel that I could fairly give it five stars... but I do look forward to making it as written!

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CSIEFER

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Bremen, Indiana, USA

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Reviewed: Feb. 18, 2007

The salsa was great. Easy to make and so fresh tasting. Made it in the middle of winter and it made us think of summer. Nice addition to grilled chicken, too. Will try is with fish. Didn't add the red pepper, but will add some lime juice next time.

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Jazzy

Cooking Level: Expert

Home Town: Stow, Ohio, USA

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Reviewed: Jan. 24, 2007

this is always a hit every time i make it. perfect flavoring!

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JEETERBUG

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Reviewed: Jan. 17, 2007

the mango salsa made this recipe. it was fabulous. i switched red pepper for the green pepper because i don't really like green peppers. it turned out great, i'll definitely make this again, possibly with grilled chicken next time.

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nessaneal

Cooking Level: Expert

Home Town: Hilliard, Ohio, USA

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Reviewed: Apr. 25, 2006

I made this the other night with free-range chickens, and they were so tender and perfect and the salsa complemented it nicely. Next time though I will cut the salsa ingredients smaller.

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bluechaotica

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Reviewed: Mar. 7, 2006

pretty good, something different for chicken. i grilled the chicken instead and served with brown rice and salad.

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MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

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