Recipes by Barbara Northwood

Grilled chicken with chilli mango salsa

Sep 16 03:04pm

Ingredients

4 chicken breast fillets, halved horizontally
2 tblsps McCormick Lime & Chilli Blend
4 cups shredded iceberg lettuce
1 / 2 cup chopped fresh mint
4 slices pita bread
Chilli mango salsa:
425g can mango slices in syrup, drained, chopped
2 green spring onions, finely sliced
1 fresh long red chilli, finely chopped
1 tblsp lime juice
1 tblsp olive oil
Salt and pepper, to taste

1. To make chilli mango salsa, place all ingredients in a small bowl. Stir to combine.
2. Place chicken and seasoning in a medium bowl. Toss to combine.
3. Cook chicken, in batches, in a heated, oiled frying pan, until browned on both sides and cooked through. Remove and slice thickly.
4. Meanwhile, combine iceberg lettuce and mint in a medium bowl.
5. To assemble, divide lettuce and mint among pita bread. Top with chicken and salsa.

Tip: Use fresh mango when in season, or try canned or fresh pineapple instead. For a less spicy salsa, remove seeds from chilli before chopping.