Welcome! I’m very excited to share my recipe for chicken with warm mango salsa with you.
This recipe is a conglomeration of three or four different recipes. I took what I liked from each and threw them together in a very experimental fashion into this dish, and I was quite pleased with the results. Somehow it was just very fresh and tasted like spring!
You might argue that this isn’t technically a salsa. I would argue back that no matter what you call it, it’s yummy! So try it out and let me know what you think.
This is one of my favorite ways to use up leftover chicken and turn it into something new. However, if you don’t have any leftover chicken sitting around, it works really well to add some uncooked chicken chunks to the pan right at the beginning. Once it is about half way cooked, add the mango, green onion, jalapeno, and seasonings.
We like to serve this over brown rice or quinoa, cooked according to the package instructions. If you use coconut milk as part of the liquid you use to cook the rice or quinoa, the coconut flavor blends perfectly with the mango in the salsa, yum!
- 1-2 Tbsp coconut oil
- 1 cup shredded, cooked chicken
- 3-4 small mangoes, diced
- 4 green onions, roots removed
- 1 jalapeno pepper, diced small
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp cumin
- ¼ tsp coriander
- ¼ tsp garlic powder
- 3 roma tomatoes, diced
- Add coconut oil to a warm pan and allow to melt (you can use olive oil if you don't have coconut).
- Add mango, green onion, jalapeno and all seasonings and cook for about 5 minutes.
- Add chicken and continue to cook until it is warmed through and the mango starts to break down but still retains most of it's shape, about 2-3 more minutes.
- Turn off heat and immediately add tomatoes. You want this to cook long enough that the tomatoes are warm, but not long enough for them to break down at all.
- Serve over brown rice or quinoa. This has even better flavor if the rice is cooked in coconut milk!