Updated Sunday, July 29th, 2012
Total Time: -5
Yield: 4 servings with 1-1/2 cups of salsa
When it's too hot to turn on the oven, this grilled chicken salad is the perfect go-to recipe.
Place chicken breasts in a heavy-duty zip-top plastic bag. Combine olive oil and next three ingredients; pour over chicken. Seal bag; marinate 30 minutes (or up to 2 hours) in refrigerator. Drain and discard marinade (or reserve and boil to use as sauce).
Sprinkle chicken with salt and pepper. Cook, without grill lid, over medium heat (350 to 400 degrees F) 10 to 12 minutes or until juices run clear. Serve with fresh lime wedges, topped with Mango Salsa, over a bed of mixed greens. Garnish with a sprig of cilantro, if desired.
Combine all ingredients; cover and chill.
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