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

193 calories; protein 23.3g; carbohydrates 1.6g; dietary fiber 0.9g; sugars 0.5g; fat 9.8g; saturated fat 1.8g; cholesterol 62.7mg; vitamin a iu 261.2IU; vitamin c 3.4mg; folate 14.9mcg; calcium 31.1mg; iron 1.6mg; magnesium 28.9mg; potassium 275.1mg; sodium 353mg.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 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
Rating: 4 stars
I made the Mango and lime variation. The chicken was delicious with the ground coriander and the salsa was so fresh tasting. Weird flavor combo but I think overall it works! Read More