pan-fried chicken breast with mango salsa

Originally posted: June 2011

pan-fried chicken breast with mango salsa

We had mangoes in the house – quite a number of them. We defrosted chicken breast. And when I put those two together I think of the grilled chicken with mango salsa I used to enjoy back home. One tip – flatten or tenderize your chicken breasts before seasoning and frying. It’ll be a lot more tender and will also cook faster.

Pan-fried Chicken Breast with Mango Salsa

I got the Mango Salsa recipe online. As I didn’t have lime juice, I just used lemon juice. I also don’t like cilantro, so I used Italian flat leaf parsley instead. It worked out fine. Chill the salsa after you’re done to let the flavors meld together.

After flattening/tenderizing your chicken breasts (you can also use other cuts of the chicken and seafood and fish works well too), season with salt and pepper.

Pan-fry the chicken. Top cooked chicken (or meat) with salsa.

Mango Salsa

(taken from here)


  • 1 mango, peeled and diced
  • 1/2 cup peeled, diced cucumber
  • 1 tablespoon finely chopped jalapeno
  • 1/3 cup diced red onion
  • 1 tablespoon lime juice
  • 1/3 cup roughly chopped cilantro leaves
  • Salt and pepper


Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

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