Monday, March 7, 2011

Grilled Chicken with Mango Black Bean Salsa

Meat:
2lbs boneless chicken tenders
3 garlic cloves, grated
1 tsp MDP's seasoning
1 tsp olive oil
juice from 1/2 a lime
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
2 green onions finely chopped

Salsa:
2 mangos
2 large plum/roma tomatoes
1/2 medium yellow bell pepper
1/4 medium red onion
1 c chopped fresh cilantro
1/2 c cooked black beans (rinsed if you use canned)
juice from 3 1/2 limes
salt and pepper, to taste

2  cups brown rice (optional)

Cut chicken tenderloins into thirds. Place in a medium glass bowl, and toss with remaining ingredients. Set aside.

Cut mango, tomato, and pepper into small chunks. Use a sharp knife and mandoline to thinly slice onion, and run a knife through to fine chop. Add remaining ingredients and mix well. Set aside.

Thread four skewers with chicken chunks. Grill on grill pan, outdoor grill, or set under the broiler. Let rest 5 minutes before removing from skewers.

Plate each serving with 1/2 c brown rice. Make a hole in the center of the rice, and fill with 1/2c of salsa. Remove chicken from skewers and Place over the salsa, and sprinkle with a little more salsa.

Makes 4 adult servings.

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