Grilled Chicken on Mixed Greens with Mango Salsa

Written by Jeff Nathan on Thursday, 19 May 2011. Posted in Food Mood

Nathan_15 RGBGrilled Chicken on Mixed Greens with Mango Salsa

Makes 4 servings


Mango Salsa

2 ripe mangoes, pitted, peeled, and cut into think matchsticks

1 small red bell pepper, seeds and ribs discarded, cut into thin matchsticks

1 small green bell pepper, seeds and ribs discarded, cut into thin matchsticks

3 tablespoons chopped fresh cilantro

1/2 jalapeño, seeds and ribs discarded, finely chopped

1/4 cup fresh lime juice

Kosher salt and freshly ground black pepper to taste


Four 7-ounce skinless and boneless chicken breasts

1/4 teaspoon freshly ground black pepper

8 ounces mixed field greens (Mesculin)

Lime wedges, for serving



1. To make the salsa, combine all of the ingredients and season with the salt and pepper. Cover and refrigerate for at least 2 hours and up to 8 hours.

2. Build a charcoal fire on one side of an outdoor grill and let burn until the coals are covered with white ash. For a gas grill, preheat on high. Keep one burner on high, and turn the other burner to low. Lightly oil the grill grate.

3. Lightly season the breasts with pepper. Place the breasts over the coals (or on the high burner of the gas grill) and cover the grill. Cook until sear marks form on the undersides of the breasts, about 2 minutes. Turn and repeat on the other side, about 2 minutes. Move the chickens to the side of the grill without the coals (or to the low burner on the gas grill) and cover the grill. Continue cooking until the chicken feels firm when pressed in the thickest part, about 12 minutes.

4. Heap equal amounts of the salad on four dinner plates. Top each with a chicken breast, then a large spoon of the salsa. Serve immediately with the lime wedges.

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About the Author

Jeff Nathan

With his sophisticated, flavorful, and creative recipes, Jeffrey Nathan is one of the most popular chefs in today’s market.  His innovative, ethnic-influenced recipes and contemporary presentations appeal to diners young and old.  Since its inception in October 1998, Nathan has been the chef-host of public television’s New Jewish Cuisine, the only international gourmet Kosher cooking series, which is seen in four countries and translated into three languages. His cookbooks, Adventures in Jewish Cooking, and Jeff Nathan’s Family Suppers are available worldwide.

He is the executive chef of The Abigael’s Group, which includes Abigael’s, and the Green Tea Lounge. At his restaurants, and on his television show, Nathan emphasizes the flavors of modern America while observing the laws of kashruth.  He is setting the new standard for Kosher Cuisine with his innovative dishes and presentations.

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