Plantain Chips with Chicken and Mojito Mango Salsa

Plantain chips are great with chicken and salsa, but tortilla chips can be a good substitute.

Plus: More Chicken Recipes and Tips


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  • 1 tablespoon vegetable oil
  • 2 skinless, boneless chicken breast halves (about 6 ounces each)
  • Salt and freshly ground pepper
  • 1 large ripe mango, finely diced
  • 1/4 cup minced red onion
  • 2 tablespoons Telluride Mojito, without club soda
  • 2 teaspoons minced jalapeño
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon fresh lime juice
  • 4 dozen large plantain chips

How to make this recipe

  1. In a medium skillet, heat the oil until shimmering. Season the chicken breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the chicken and cook over moderate heat until browned on the second side and cooked through, about 6 minutes longer. Transfer to a plate to cool completely.

  2. Meanwhile, in a medium bowl, combine the mango with the onion, Telluride Mojito, jalapeño, mint and lime juice. Season with salt and pepper.

  3. Arrange the plantain chips on a large tray. Halve the chicken breasts lengthwise, then thinly slice crosswise. Put a piece of chicken on each plantain chip, spoon the salsa on top and serve.

Contributed By Photo © Luis Bruno Published April 2001

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