Ingredients:
4 boneless skinless chicken breasts
1/4 cup olive oil
1/4 cup freshly squeezed lime juice
1/4 cup dry white wine
2 garlic cloves, minced
1 tablespoon freshly grated ginger ( or 1/2 tbsp dried)
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/2 teaspoon dried thyme
1 small ripe mangoes, peeled & cubed
1 cup grape tomatoes (halved) or 1 cup cherry tomatoes ( quartered)
1 small cubanelle peppers, chopped ( or 1/2 cup red Bell pepper)
1/2 cup red onions, diced
1 teaspoon olive oil
1 teaspoon brown sugar
1 teaspoon finely grated ginger ( or 1/2 tsp dried)
1 limes, juice & zest
1 tablespoon cilantro, chopped
Directions:
Combine all marinade ingredients in a small bowl & mix well.
Trim any fat from breasts before placing them into a ziplock bag or plastic container; cover with marinade.
Refrigerate for a minimum of 4 hours (and preferably overnight), turning occasionally to distribute the marinade.
Remove breasts from the marinade & grill on medium heat for 5 to 6 minutes per side (depending on the size of the breasts) or until no longer pink inside.
Meanwhile, place fruit/veggies into a medium sized bowl.
Combine remaining ingredients in a small bowl & mix well; pour over fruit/veggies & stir.
Serve the salsa on top of or beside the breasts.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.