Grilled Chicken Breasts With Mango Salsa

Grilled Chicken Breasts With Mango Salsa

Yield: 6 Servings

6 chicken breast halves

-boneless

2 T dark soy sauce

2 T salad oil

2 T honey

2 T fresh,strained lime juice

1/2 t salt

1/4 t cayenne pepper

MANGO SALSA ====================

2 mangos (about 1 lb. each) **

1/2 c finely red onion,Diced

1/2 c cucumbers - see instructions

2 peppers,seeded and diced

1 juice of two limes

1/2 t salt

BASICCAPER MAYONNAISE ==========

2 egg yolks

1 1/2 T strained fresh lime juice

1/4 t salt,heaping

Cucumbers should be finely dice, unpeeled.-

Trim the chicken breast halves of all fat and gristle and separate the

tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a

shallow dish just large enough to hold the chicken in one close layer.

Marinate the chicken in this mixture for 1 hour at room temperature

or for several hours the refrigerator, turning several times. Grill

the chicken breasts for 3 to 4 minutes per side, the tenderloins

about 2 minutes per side. The chicken may also be sauteed over

moderate heat in a skillet lightly filmed with oil. The bottom of

the skillet will darken as the honey caramelizes but is easily

cleaned.

Cut the breasts in thick slices and fan on dinner plates, placing the

tenderloins along side. Spoon the salsa over the top and drizzle

with the mayonnaise.

MANGO SALSA

Slice the mango flesh from each side of the pit. One half at a time,

make an inch cut just inside the skin, then score the flesh in

3/8-inch cubes. Turn skin inside out and free the mango flesh with

the knife. Cut the cubes in inch dice, reserving any mushy pieces for

some other use. You should end up with about 1 1/2 cups. Combine

mango with all remaining ingredients and let sit 30 minutes to blend

flavor.