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. Source: EatingWell Magazine, May/June 2017

Carolyn Malcoun


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

193 calories; 9.8 g total fat; 1.8 g saturated fat; 63 mg cholesterol; 353 mg sodium. 275 mg potassium; 1.6 g carbohydrates; 0.9 g fiber; 1 g sugar; 23.3 g protein; 261 IU vitamin a iu; 3 mg vitamin c; 15 mcg folate; 31 mg calcium; 2 mg iron; 29 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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