Around the World Potluck Recipe Book

Mango Salsa:
1 large mango, diced
1 avocado, diced
1 green onion (shallot), peeled and thinly sliced
Extra coriander leaves to garnish
Red chili flakes, to garnish
Directions
1. Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow
dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have
the time). Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill
chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two to
prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers
and until cooked to your liking.
4. While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and
green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
5. Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa.
Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra
coriander leaves and red chilli flakes
Food From Around the World Recipe Book – Goodmans 2016 Potluck