Mango-Chile Chicken

(from castro15’s recipe box)

Categories: Meals


  • 6 chicken breasts
  • 1 tbsp chili powder
  • Zest and juice of 1 lime
  • 1/4 cup plus 2 tbsp olive oil
  • 2 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste
  • 2 tbsp chopped cilantro
  • 20 oz. jar sliced mango, drained and sliced thinner, 2 tbsp of the liquid reserved
  • 1 bunch curly kale, finely shredded
  • 1 orange or red bell pepper, very thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 bunch green onions, thinly sliced


  1. Put the chicken breasts in a plastic Ziploc bag and add the chili powder, lime zest, 2 tbsp olive oil and the salt and black pepper. Seal the bag and squish it around to mix all the ingredients and coat the chicken. Refrigerate for at least 30 minutes and up to 4 hours.

  2. Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Place the chicken breasts on the grill pan and cook until they are done, 4-5 minutes per side, depending on the thickness of the chicken.

  3. While the chicken is cooking, make the dressing: In a medium bowl, whisk together the lime juice, cilantro, reserved 2 tbsp mango liquid, the remaining 1/4 cup olive oil, and salt and pepper to taste. Whisk until everything is totally combined.

  4. Put the kale into a large bowl and pour 3/4 of the dressing over the top. Give it a toss to make sure the kale is all coated. Add the bell pepper, mango slices and jalapeno on top of the kale. Add the green onions and toss.

  5. Pile the salad next to the chicken and squeeze some lime juice on top.

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