Grilled Chicken with Mango Pomegranate Salsa


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

Cooking spray


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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.