• Fast
• Make-Ahead

Ingredients

1. 1 tablespoon vegetable oil
2. 2 skinless, boneless chicken breast halves (about 6 ounces each)
3. Salt and freshly ground pepper
4. 1 large ripe mango, finely diced
5. 1/4 cup minced red onion
6. 2 tablespoons Telluride Mojito, without club soda
7. 2 teaspoons minced jalapeño
8. 1 teaspoon chopped fresh mint
9. 1 teaspoon fresh lime juice
10. 4 dozen large plantain chips 

Directions

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.
4.