1-1 1/2 lbs boneless, skinless chicken breasts
1/4 c plus 2 T olive oil
1/4 c white wine vinegar
1 1/2 T grated fresh ginger
1 1/2 T Dijon mustard
1 1/2 t ground coriander
1 1/2 t cumin
2 ripe mangoes, peeled, pitted and cut into 1/2" pieces
15 oz can black beans, rinsed
1 c fresh chopped pineapple (1/2" pieces)
1/2 c finely diced red onions
1/4 c chopped cilantro
3 T fresh lime juice
2 t minced garlic
1/2 jalapeno, minced
Dried red pepper flakes (to taste)
Whisk marinade ingredients and place all but 2 T in a gallon plastic bag. Add chicken to bag. Refrigerate 1-2 hours.
Mix salsa ingredients in a bowl and refrigerate till ready to serve.
Cook chicken on grill, basting with set aside marinade. This should take 10-12 minutes. Serve with salsa.*
*I also make coconut rice to go with this dish.
Time: 1 hour Serves: 4
This recipe rocks! It is fresh and filling. This recipe came from Celebrate the Rain by the Junior League of Seattle (2004). It is by far the best Junior League cookbook I have ever seen.