Summer Style Chicken Dish with a fruity salsa

Ingredients

  •  kiwifruit, peeled and chopped
  •  cup chopped mango
  •  1/2 cup chopped avocado
  •  tablespoon lime juice
  •  skinless, boneless chicken breast halves (1 to 1- 1/4 pounds total)
  •  1/4 teaspoon salt
  •  cloves garlic, minced
  •  1/8 teaspoon ground black pepper
  •  1/2 of a yellow, green, and a red pepper
  •  1/4 cup snipped fresh cilantro
  •  Lime wedges (optional)
Makes 4 servings (1/2 cup pepper mixture, 1/2 cup chicken breast, and a scant 1/2 cup mango mixture per serving).
 chicken salad

Directions

 In a medium bowl, combine kiwi, mango, avocado, and lime juice. Cover and set aside. Place a chicken breast half between two sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken until 1/2-inch thickness. Repeat with remaining chicken breast halves. Sprinkle chicken with salt and black pepper.

Place a chicken breast half between two sheets of plastic wrap. Lightly pound chicken until 1/2-inch thickness. Repeat with remaining chicken breast halves. Sprinkle chicken with salt and black pepper.

 In a large skillet, heat oil over medium heat. Add chicken, cook for 8 to 10 minutes or, turning once halfway through cooking. Remove chicken from skillet; coarsely chop and keep warm. Add peppers and garlic. Cook and stir over medium heat for 3 to 5 minutes or until heated through. Stir in cilantro.

 Divide pepper mixture among four serving plates. Top with chicken. Spoon mango mixture over chicken. If wanted, top with lime wedges. 

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