Mango Salsa Chicken

  4.3 – 45 reviews  • Pan-Fried Chicken

These chewy chocolate chip cookies with chewy raisins and coconut are ideal for lunchboxes or snacking.

Servings: 4
Yield: 4 servings

Ingredients

  1. 1 fresh, ripe mango
  2. ½ red onion, finely diced
  3. 1 bunch cilantro, finely chopped
  4. ½ green bell pepper, minced
  5. 1 fresh red chile pepper, seeded and chopped
  6. 4 skinless, boneless chicken breasts
  7. 1 egg
  8. ¼ cup milk
  9. 1 cup dried bread crumbs
  10. ¼ cup olive oil
  11. 1 sprig fresh cilantro, for garnish

Instructions

  1. TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
  2. Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
  3. Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

Nutrition Facts

Calories 431 kcal
Carbohydrate 33 g
Cholesterol 116 mg
Dietary Fiber 3 g
Protein 34 g
Saturated Fat 3 g
Sodium 308 mg
Sugars 12 g
Fat 18 g
Unsaturated Fat 0 g

Reviews

Christopher Ward
I think the salsa needs some lime juice and it would be one step up. Made it as written
Larry Cook
The chicken needs salt and/or some other seasoning. I suggest a jalapeno and maybe some lime juice for the salsa. (No “fresh red hot pepper” was available at my grocery store.) Otherwise delicious.
Breanna Morgan
Added some salt, pepper, and lime juice to salsa. It was tasty. I did not care for cilantro and only added a little. I think the salsa would go better over grilled chicken or fish instead of breaded chicken. I may try that next time.
Gina Duarte DVM
i used a red pepper in the salsa with a pinch of low sodium soy sauce, i also used Italian herbed bread crumbs, put a bit of a sweet and savoury spin to it! Delicious!!!
Larry Diaz
Definitely needed some lime juice, but all I had was lemon. This time I baked the chicken, but I think it would be much better marinated in a light marinade and grilled.
David Howard
I’ve never tried anything like this before. It was very good! Fresh, sweet, spicy and went perfectly with the chicken. I took a shortcut and used Tyson breaded chicken tenderloins. I also added diced cucumber because I had some and some fresh squeezed lime as others suggested. Keeper!
Denise Pace
I love anything with mango and this is a good chicken recipe
Michael Webster
This was great…I added some things to the salsa…pineapple, lime juice and a bit of strawberry, based on other salsas my family has enjoyed. The breaded and pan-fried chicken isn’t anything new either, but what really made this dish was putting them together. It seems like it wouldn’t work and that’s really what made me decide to make this dish…but it *DOES* work and it’s really, really good. We all cleaned our plates…thank you so much for a really good, simple recipe that we will definitely eat again and again.
Nancy Kim
Just got done cooking and serving for dinner. It was a huge hit. I was worried as others commented that it would just be fried chicken with salsa on top, but it wasn’t. I confess that I used Costco mango salsa that was leftover from Easter. Next time I am going to try serving over grilled chicken that was soaked in a lime marinate to make it healthier also will make the salsa as listed.
Scott Shea
This was delicious!! I used one fresh ripe mango, a slice of white onion, diced, cilantro to taste, a green bell pepper, and a jalapeno. The chicken was wonderful with a very light breading of Italian seasoned bread crumbs! I will definitely be making chicken this way in the future. I was amazed by how tasty the salsa was and I will definitely be playing with the ingredients next time to try to make it better! Served with brown rice and a spinach/romaine salad topped with fresh squeezed lemon. YUM! YUM! YUM! The hubby, little sister, and her friend all thought this salsa was wonderful, so 5 stars!!
Mary Martinez
i just made this dish for dinner and im happy with this recipe. i love it! the flavors are really nice. i modified some part of it. i didnt add the red chili pepper. i add lemon juice on the salsa. would love to try the salsa on fish.
Kelli Jones
Like some others, I cut down on the cilantro, as a whole bunch seemed like an awful lot. I like cilantro, but not that much! I used about 1/2 cup of chopped leaves. Also, I switched the color of the peppers, using a red bell and a green jalapeno, but that probably didn’t make as much difference. Leftover chicken wasn’t as crispy the next day, of course, but it made a decent sandwich with the salsa.
Richard Smith
I made this without breading the chicken because I wanted to cut down on calories. The chicken didn’t have enough flavor to go along with the awesome salsa. When I made the salsa I used canned tomatoes that had some peppers in with them too. I also added two mangos because the peppers added a little too much spice- the salsa was perfect. I will definately make this again but I will bread the chicken next time.
Alexander Johnson
Awesome, of course what do you think!
Kimberly Baker
We love this recipe! I add one chopped avocado to the salsa right before serving and it’s awesome! If you like avocado, try it, it’s amazing!!.
Brandon Henderson
The salsa doesn’t need half a red onion. It masks the flavor of the mango and peppers. Next time I’m going to try leaving the onion out altogether because it was so strong. The chicken was simple and tasted great.
Robert Carroll
I thought this was terrific. I love a mango salsa, and this one was simple to prepare. I added 1/2 each red & green peppers, and nixed the hot pepper. I also used italian bread crumbs for the chicken and didn’t fry it in oil. Just used a few shots of non-stick cooking spray and kept it on low.
Mary Bennett
this went over better in my home than I expected… next time I’ll add another mango. the onion & pepper flavors seemed overpowering to me. I also added lime, and that was good. served with grilled chicken, some steamed sugar snap peas, and brown rice.
Justin Woods
Thanks for sharing, Emma! I added lime juice and less onion and it was delicious!
Lynn Davis
I thought this was bland and the author was too vague on how much cilantro to use. When I think “bunch” I think the whole thing, I do not recommend using more than 1/4 cup because it can really overpower the rest of the flavors. I paired my salsa with pan blackened chicken rather than the recipe included because I did not find fried to be an appropriate pairing.
Alicia Reed
This recipe is great and easy to make. Watch out for the red chilis, the hotness sneaks up on you. I used grilled chicken instead and it had a nice, fresh taste.

 

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