Best Coriander Chicken With Mango Salsa Recipes

Santa Fe Grilled Chicken with Mango Salsa image

Provided by Bree Hester

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 19

4 boneless skinless chicken breasts
1/3 cup lime juice
1/4 cup soy sauce
1/4 cup white wine
1 tablespoon olive oil
2 teaspoons chili powder
2 teaspoons cumin seed
2 teaspoons ground coriander
6 cloves garlic, finely chopped
1 tablespoon honey
1 mango, seed removed, peeled and diced
1/2 medium red onion, diced
1/2 medium red bell pepper, diced
1 small jalapeño chile, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon salt
8 soft white or yellow corn tortillas (6 inch)
1 avocado, pitted, peeled and thinly sliced

Steps:

Place chicken in shallow glass or plastic dish or resealable food-storage plastic bag. In small bowl, mix 1/3 cup lime juice, the soy sauce, wine, oil, chili powder, cumin seed, coriander, garlic and honey. Pour over chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
Meanwhile, in small bowl, mix all salsa ingredients. Set aside.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Add tortillas to grill for 1 minute or until heated through.
Remove chicken from grill to cutting board; cut into thin slices. Place 2 tortillas on each serving plate; top with chicken, mango salsa and avocado.

Nutrition Facts : ServingSize 1 Serving

Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa image

Yield Serves 8

Number Of Ingredients 13

2 cups 1/2-inch pieces peeled pitted mangoes
1 15- to 16-ounce can black beans, drained, rinsed
3/4 cup fresh white corn kernels
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon chili oil*
1 teaspoon sugar
1/3 cup yellow cornmeal
1 tablespoon ground coriander
8 5-ounce skinless boneless chicken breasts, excess fat trimmed
Nonstick vegetable oil spray
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve.