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

  • Servings: MAKES 4 DOZEN HORS D'OEUVRES
KEY: Spring, Summer, Fast - Column, Cocktail Party, Game Day, Graduation Party, Holiday Open House, New Year's Eve, Caribbean, Latin American, Appetizers/starters, Fast, Make Ahead, Snack

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Ingredients

  • 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 jalapeƱo
  • 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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