So easy to make, it's sure to become a new standard. Cornmeal and pecans give a nice crispness to the chicken; the salsa adds color and loads of vitamin A, thanks to the mango. If mangoes aren't in season, look for frozen chunks in the freezer section of your market.
Tip: The easiest way to chop fresh chives? Snip the whole bunch with kitchen scissors.
Ingredients
Salsa:
- 1 cup diced mango
- ½ avocado, diced
- ½ cup drained black beans
- 2 Tbsp fresh lime juice
- 1 tsp olive oil
- ½ tsp ground cumin, or to taste
- 2 Tbsp chopped fresh cilantro leaves, or to taste
- 1 Tbsp snipped fresh chives
- Salt and pepper
Chicken:
- ½ cup buttermilk
- 2 Tbsp yellow cornmeal
- 2 Tbsp finely chopped pecans
- Salt and pepper
- 2 boneless, skinless chicken breast halves, tenders removed (about 5 oz each)
- 1 Tbsp olive oil
Instructions
- For salsa: In medium bowl, combine all ingredients except cilantro, chives, salt, and pepper. Toss to coat. Cover; let stand about 1 hour. Season with salt and pepper; toss with cilantro and chives before serving.
- For chicken: Pour buttermilk into shallow plate. In another shallow plate, combine cornmeal, pecans, salt, and pepper. Coat chicken with buttermilk, then with cornmeal mixture. Let chicken breasts stand while skillet heats up.
- Warm oil in large, heavy skillet over medium heat. Cook chicken about 5 minutes per side, until golden and cooked through. Transfer to cutting board. Cut breasts diagonally into ½-inch slices. Serve warm with salsa.
Makes 2 servings.
Nutritional Information
- 1 serving chicken and mango salsa = 470 calories
- Protein: 1-plus serving
- Vitamin C: 1 serving
- Green/yellow vegetable: 1 serving
- Other vegetable: ½ serving
- Whole grains: ½ serving
- Fat: ½ serving
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