Char-grilled Chicken with Mango, Pineapple & Mint Salsa

Looking for a new, tasty way to enjoy chicken? Then try this tasty recipe!

2 tbsp Mizkan Seasoned Rice Vinegar
2 tbsp olive oil
Salt and freshly ground black pepper
2 x 175g (6oz) skinless, boneless chicken breasts

Salsa:
1 small mango, peeled, pitted and chopped
110g (4oz) prepared fresh pineapple 
1 small red onion, finely chopped
1 green or red chilli, deseeded and finely chopped
2 tbsp chopped fresh mint
2 tsp Mizkan Seasoned Rice Vinegar.

Method:
In a shallow dish, mix together the Mizkan Seasoned Rice Vinegar and olive oil. Season with a little salt and pepper. Add the chicken breasts, turning then to coat in the mixture. Cover and leave to marinate for about 20 minutes.

Meanwhile, make the salsa by mixing together the mango, pineapple, red onion, chilli, mint and Mizkan Seasoned Rice Vinegar.

Preheat a chargrill pan, grill or barbecue. Cook the marinated chicken for about 6 minutes on each side, or until thoroughly cooked. Check with a sharp knife – the juices should run clear.

Serve the chicken with the salsa and accompany with rice, salad or new potatoes.

Serves 2
Calories per serving 370
Fat per serving 18.6g

Cook’s tip: Use a small can of pineapple in natural juice, drained and chopped, instead of fresh.