Name: Cilantro-Lime Grilled Chicken with Thai Mango Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 ½ small bunches cilantro; 3 cloves garlic; 3 limes; 3 mangoes; 3 red bell peppers; black pepper; crushed red pepper; extra virgin olive oil; fish sauce; honey; rice vinegar; salt

Cilantro-Lime Grilled Chicken with Thai Mango SaladCilantro-Lime Grilled Chicken with Thai Mango Salad — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 ½ small bunches cilantro

3 cloves garlic

3 limes

3 mangoes

3 red bell peppers

black pepper

crushed red pepper

extra virgin olive oil

fish sauce

honey

rice vinegar

salt

Instructions

Wash and dry the cilantro. Shave the leaves off the stems; discard the stems and mince the leaves. Transfer one half to a medium bowl and the other half to a large bowl.

Grate zest from 1 ½ limes. Add the lime zest and juice, olive oil, salt, and pepper to the medium bowl with the cilantro; mix together.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Place in the marinade and turn to coat. Set aside for a few minutes.

Preheat a grill pan or skillet over medium-high heat.

Wash the mangoes and bell peppers.

Coat the grill/skillet with oil. Add the chicken and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate.

Peel and julienne (or cut into thin sticks) the mangoes; add to the large bowl with the cilantro. Seed and julienne (or cut into thin sticks) the bell peppers; add to the bowl.

Peel and mince or press the garlic. In a small bowl, prepare the dressing by whisking together the minced garlic, lime juice, fish sauce, rice vinegar, honey, water, and crushed red pepper.

Pour the dressing over top the salad and toss to combine.

Serve the grilled chicken with salad on the side. Enjoy!

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