For the salsa
2 yellow mangos or 1 large red mango, diced (about 1 cup diced mango)
3/4–1 cup pomegranate seeds (about 1 pomegranate)
3–4 Tbsp minced mint
juice and zest of 1 lime
1/4 cup of balsamic vinegar
2 Tbs of olive oil
(optional: a bit of minced jalapeño, or 1 green onion, thinly sliced)
For the chicken
4 pieces of thin sliced chicken breast
salt and pepper, to taste
For the Salsa
Stir together all ingredients. Taste and add salt and pepper to taste. Serve within a few hours to prevent browning.
For the Chicken
Season chicken with salt and pepper.
Using an indoor grill, or cast iron skillet cook your chicken about 5 minutes each side.
Serve with salsa.