Caribbean-Style Chicken with Mango Salsa

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  • 1 pound boneless, skinless chicken breast (2 half-breasts)
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon dry mustard powder
  • 1/8 teaspoon ground allspice, cinnamon, or cloves
  • 1 tablespoon butter
  • 1 teaspoon oil
  • For the mango salsa:
  • 2 mangoes, cut into 1/4″ cubes (about 2 cups)
  • 2 green onions, sliced thinly
  • 1 jalapeno, diced (and seeded for less heat)
  • 1/2 cup diced radishes or cucumber
  • 1/4 cup chopped cilantro, basil, or mint
  • Juice of 1 lime


  1. Begin the mango salsa: Cut up the mangoes and vegetables. Combine all the ingredients in a bowl, except the herbs and lime juice. Refrigerate.
  2. Using a sharp knife, cut each chicken breast into two thin cutlets, as if butterflying the meat, but cutting all the way through.
  3. Combine the seasonings and sprinkle each side of each cutlet with an equal amount.
  4. Melt the butter in a large skillet over high heat (medium-high if using a nonstick coated skillet) and add the oil.
  5. Place the cutlets in the skillet with the thickest parts towards the center of the skillet, and set a timer for 2 minutes.
  6. After two minutes, turn each portion and cook another 2 minutes.
  7. Remove to a plate to rest for a minute or two while you finish up the salsa.
  8. Remove the salsa from the fridge and add the herbs and lime juice. Add salt if you think it needs it but I don’t find that it does.
  9. Serve the chicken with some of the salsa and add a green salad for a light, healthy, and quick meal!


Light eaters will be able to serve 4 people from 2 chicken breast halves. Double the chicken amount for heartier eaters. There should still be plenty of salsa, though, for 4 chicken breasts with this recipe.
Leftover salsa keeps for 2 days in the fridge and is also great with salmon or any fish, or pork chops.

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