Recipe: Grilled Chicken and Mango Corn Salsa

GRILLED CHICKEN AND MANGO CORN SALSA
(Grill or Broiler)

Mangoes are an oval-shaped tropical fruit that, when ripe, have a red and yellow skin and bright orange-yellow flesh. Mangoes have a sweet peach-pineapple flavor with a hint of spiciness.

FOR THE CHICKEN:
4 boneless, skinless chicken breast halves
1/2 cup purchased teriyaki marinade and sauce
FOR THE DRESSING:
1 (0.4-oz.) pkg. buttermilk ranch salad dressing mix
1/2 cup skim milk
1/2 cup light sour cream
1 cup reduced-calorie mayonnaise
FOR THE SALSA:
1 (11-oz.) can white corn, drained
1 (15-oz.) can black beans, drained, rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 avocado, peeled, cubed
1/2 medium cucumber, quartered, thinly sliced
1 medium tomato, cubed
1 ripe mango, peeled, cubed
4 oz. (1 cup) shredded Monterey Jack cheese
1 tablespoon olive oil or vegetable oil
4 teaspoons white wine vinegar or rice wine vinegar
FOR SERVING:
4 cups thin, crisp corn chips or corn chips
6 cups green leaf lettuce, torn into bite-sized pieces
1/2 avocado, peeled, sliced

TO MARINATE THE CHICKEN:
In 12 x 8-inch (2-quart) baking dish or re-sealable plastic bag, place chicken and marinade; turn to coat. Cover dish or seal bag; refrigerate 1 hour.

TO PREPARE THE DRESSING:
Meanwhile, in small bowl, combine all dressing ingredients; blend well. Refrigerate to blend flavors.

TO PREPARE THE SALSA:
In large bowl, combine all salsa ingredients; gently toss to combine.

TO COOK THE CHICKEN:

GRILL DIRECTIONS:
Heat grill.

Drain chicken, reserving marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.

Cook 10 to 15 minutes or until chicken is no longer pink, turning and brushing with reserved marinade. Discard any remaining marinade. Cool.

TO FINISH THE SALSA:
Cut chicken into 1/2-inch cubes; stir into salsa.

TO SERVE:
Just before serving, combine salsa mixture and corn chips; toss gently.

Place 1 cup lettuce on each of 6 serving plates. Top each with 1/6 of salsa mixture. Garnish with sliced avocado. Serve immediately with dressing.

BROILER DIRECTIONS:
Marinate chicken as directed above and drain, reserving marinade.

Place chicken on broiler pan. Broil 4 to 6 inches from heat for 10 to 15 minutes or until chicken is no longer pink, turning and brushing with reserved marinade. Discard any remaining marinade. Cool. Continue with finishing the salsa, as directed above.

Servings: 6
Winner: Karen Kwan from Saratoga, California
Bake-Off Contest 36, 1994
Adapted from source: Pillsbury Best of the Bake-Off