Pan-Fried Chicken With Mango Salsa

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Chicken with Mango salsa

Easy Meals by Rachel Allen

Rachel Allen brings us another fabulously tasty, yet simple recipe that all the family will love. 

‘Mango is fantastic in a salsa: its sweet juiciness marries so well with the heat of the chilli and the sharpness of the lime juice. I’ve also added a little crunch with a handful of salted peanuts’, Rachel Allen.

Serves 4

Preparation Time: 10 minutes

Cooking Time: 5 minutes

 What You’ll Need:

  • 4 skinless, boneless chicken breasts
  • Salt and freshly ground black pepper
  • Olive oil, for drizzling

For the Thai mango salsa

  • 1 mango (about 250g/9oz), peeled, stone removed and flesh cut into 1cm ( ½ in) dice
  • 2 spring onions, trimmed and chopped
  • 50g (2oz) salted peanuts, roughly chopped
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
  • ¼ red chilli, deseeded and finely chopped
  • 1 tbsp lime juice
  • 1 tbsp fish sauce (nam pla)
  • 1 tbsp caster sugar
What To Do:

1. Place all of the ingredients for the salsa in a bowl and mix together, then set aside.

2. To prepare the chicken, carefully cut each breast almost in half lengthways, then open out the two halves like a book. Season each breast with salt and pepper on both sides and drizzle with just enough olive oil to coat it.

3. Place a frying pan or griddle pan on a high heat and allow it to get hot, then add the chicken breasts and cook for about 2 minutes on each side or until the cicken is opaque all the way through. Remove the pan and serve with the salsa and boiled rice or noodles.

Recipe from Easy Meals by Rachel Allen is published by Collins, priced £25 HB 

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