Mango Ginger Salsa Chicken – ILANA’s Recipe

Salsa is great substitute for other marinades, offering a medley of flavours with a lower salt content yet tasty and nutritious too.

Grilled Mango-Ginger Salsa Chicken

(4 servings)

Time saver tip: Peeled and cut up mango is probably available in the produce section of most grocery stores. (Nothing wrong with peeling and cutting up mango yourself as a money saver though).


4 boneless, skinless chicken breast halves (~ 4oz each)

1 Tbsp olive oil

1 tsp curry powder

1 tsp brown sugar

½ tsp coarsely ground black pepper

¼ tsp salt

1 lemon cut into 4 wedges

Olive or canola oil spray


2 cups finely chopped mango

3 Tbsp chopped fresh mint leaves

2 tsp fresh ginger, grated

¼ cup finely chopped red onion

1 tsp lemon zest

2 Tbsp fresh lemon juice

2 tsp olive oil


  1. Rinse chicken breast halves, pat dry and flatten to ~ ½ “ thick.
  2. Combine 1 Tbsp olive oil, curry powder, brown sugar, salt and pepper. Brush over chicken and let marinade for ~ 15 minutes.
  3. Meanwhile, stir together salsa ingredients in a small bowl.
  4. Spray a pan with olive oil or canola oil spray and place over medium to hot stove plate. When oil is hot, add chicken breasts. Cook them for ~ 4 mins on each side or until they are no longer pink inside and juices run clear. Transfer breast halves to a larger platter. Squeeze lemon juice over chicken, serve with salsa.

Nutrition per serving (1 chicken breast half and ½ cup salsa):

Calories: 215                Cholesterol: 65 mg

Total fat: 7g                  sodium:  175 mg

Sat. fat 1g                     total carbs: 11g

Trans fat: 0g                     fiber 1.5g

Protein 25g                       sugar 9g