Grilled chicken with spicy mango, green chilli and coriander salsa
2 x 250g chicken breast fillets
2 small ripe mangoes, peeled, stone removed, diced
1 fresh long green chilli, seeded, finely chopped
1/2 small red onion, finely chopped
2 tablespoons chopped coriander leaves
1 tablespoon lime juice, plus
2 teaspoons extra
olive oil spray
400g can black beans, rinsed, drained
1/2 medium ripe avocado, peeled, stone removed, sliced
2 baby cos lettuce, trimmed, separated, or 4 cups torn lettuce leaves
200g cherry tomatoes, halved
2 teaspoons olive oil
Total fat 14g
Saturated fat 3g
Dietary fibre 12g
1 Cut each chicken breast through the middle horizontally to give 4 thin fillets. Combine mango, chilli, onion, coriander and lime juice in a medium bowl and set aside.
2 Heat chargrill pan or barbecue hotplate to a medium-high heat. Spray chicken lightly with olive oil and grill for 2-3 minutes each side, or until cooked through.
3 Meanwhile, combine black beans, avocado, lettuce and tomatoes in a large salad bowl. Combine extra lime juice with olive oil, pour over salad and toss to combine.
4 Serve grilled chicken with mango salsa and black bean salad.
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