Fresh salsa dresses up grilled chicken--or any other meat for that matter--in this healthy chicken dinner recipe. Want an island vibe? Swap mango for the cucumber and lime juice for the rice vinegar.

Carolyn Malcoun
Source: EatingWell Magazine, May/June 2017


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on both sides of chicken.

  • Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total. (Alternatively, cook the chicken in a grill pan over medium to medium-high heat.)

  • Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.

Nutrition Facts

192.9 calories; protein 23.3g 47% DV; carbohydrates 1.6g 1% DV; exchange other carbs; dietary fiber 0.9g 4% DV; sugars 0.5g; fat 9.8g 15% DV; saturated fat 1.8g 9% DV; cholesterol 62.7mg 21% DV; vitamin a iu 261.2IU 5% DV; vitamin c 3.4mg 6% DV; folate 14.9mcg 4% DV; calcium 31.1mg 3% DV; iron 1.6mg 9% DV; magnesium 28.9mg 10% DV; potassium 275.1mg 8% DV; sodium 353mg 14% DV.

Reviews (1)

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Rating: 3 stars
The salsa was ok on the night I served it with the chicken--nothing spectacular. I kept leftovers in the fridge and by the morning the smell from the (covered) salsa was overpowering and not appetizing. Read More