Ingredients

12 chicken breasts, skinned and boned

olive oil

FOR THE SALSA

3 large mangoes, ripe but firm

2 limes, juice and zest

1 red onion, finely chopped

4 red chillies, finely chopped

4tbsp fresh parsley, chopped

250ml olive oil

1 tsp brown sugar

Method

MAKING THE SALSA

Peel the mangoes and finely dice. Put into a bowl with the lime juice and zest,brown sugar, red onion, chillies, parsley, coriander and olive oil.

Stir, cling wrap and leave refrigerated over night.

Brush the chicken breasts with olive oil and season with salt and freshly ground pepper.

Now grill for 5 minutes before turning, basting again with oil, and returning to the grill until the chicken is cooked through.

Remove from the grill, leave to cool and then slice.

While the chicken is cooling remove the salsa from the fridge, and allow to come to room temperature before serving.

On a bed of mixed salad place the sliced chicken and top with a good dollop of salsa.

Cooks Comments and Tips

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