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We start with a bed of Cilantro Lime Rice, then top with the grilled chicken, and top with mango salsa. To make the meal a little extra hearty, you can also add a side of black beans. This is our signature way to serve Mango Salsa Chicken, but it isn't the only thing it is good with. Prep the chicken: You want to pound chicken breasts to an even thickness so they'll cook evenly later on.

To get started with this particular recipe, we have to prepare a few ingredients. You can have grilled chicken soul salad with cilantro lime rice and mango salsa using 24 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa:

1. Take 1 cup Basmati or Long Grain Rice
2. Take Finely grated lime zest (1 lime)
3. Take 3 tbsp lime juice
4. Prepare 1 tsp salt
5. Make ready 2 tsp Kerrygold butter
6. Make ready Thinly sliced chicken breast (3-6 cutlets)
7. Make ready Oregano
8. Prepare Tajin
9. Make ready Kerrygold Garlic Herb Butter
10. Make ready Diced Mango
11. Take Red peppers
12. Take Red onion
13. Make ready Lime juice
14. Get Cilantro
15. Take Ginger
16. Get Diced tomato
17. Get Kale & Baby spinach mixed greens
18. Prepare Feta cheese
19. Take Mozzarella cheese
20. Make ready Sweet corn
21. Get Roasted sweet potato
22. Take Diced Roma or cherry Tomatoes
23. Prepare Caesar dressing
24. Prepare Diced avocado

Mango Salsa How to Make Grilled Chicken With Mango Salsa Want to enjoy this mango chicken when grilling season is over? Pour one third out into a shallow dish Marinade the chicken thighs in that sweet, tangy, cilantro marinade Reserve the untouched marinade to use as a dressing later.

Instructions to make Grilled Chicken Soul Salad with Cilantro Lime Rice and Mango Salsa:

1. Step 1 Make your Cilantro Lime Rice: Wash the rice. It’ll take about 3-4 rinses but keep repeat how ever many times it take you until the water runs clear. Minimal start start is KEY unless your making sticky rice.
2. Step 2 Put your rinses rice in a pot, preferably one with a tight fitting lid or you can use aluminum foil as a cover. Pour enough water in the pot for it to be just above the rice. The water should be about a 1/2 inch above the rice. You can also use your index fingernail as a reference.
3. Step 3 Add butter,salt,lime zest, and lime juice to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
4. Step 4 Keep the rice covered the ENTIRE cooking time. Roughly 15-20 minutes or until all the water is dissolved. Pots with clear lids come in handy for this.
5. Step 5 Fluff with a fork and set aside for later.
6. Step 6 Make your grilled chicken: Marinate cleaned thinly sliced chicken breast with adobo, Tajin, and oregano for at least an hour. (Overnight is even better) Season to your liking; I don’t really measure 🙃
7. Step 7 Melt Kerrygold butter in a pan and Grill chicken on medium high heat. About 5-6 min on each side.
8. Step 8 When cooked through, turn heat off and let chicken rest while you prep your mango salsa.
9. Step 9 Dice ripe mango, red peppers, tomatoes, red onion, and cilantro into small cubes. Squeeze a little lime juice over them and mix. Set it aside.
10. Step 10 Remove your rested chicken from the pan and dice it up.
11. Step 11 (Optional) Heat up sweet corn on stove top or in oven. Set aside.
12. Step 12 Assemble your salad. Layer mixed greens, cilantro lime rice, grilled chicken, mango salsa, sweet corn, diced tomato, avocado, diced sweet potato, crumbled feta cheese, mozzarella cheese, and a drizzle of Caesar dressing.
13. Step 13 ENJOY!
14. Ready to serve and ENJOY!

Marinade the chicken thighs in that sweet, tangy, cilantro marinade Reserve the untouched marinade to use as a dressing later. Next, pan fry or grill your chicken until cooked through. The chicken is marinated in a simple combination of fresh lime juice, avocado oil, honey, garlic, salt and fresh cilantro. Grilled to perfection, this chicken is easy to make, and jam packed with flavor.

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