- 1 cup Granny Smith apple, 1/4″ diced, unpeeled
- 1/2 cup chopped mango
- 1/2 cup red onion, 1/4″ diced
- 1/2 cup red bell pepper, 1/4″ diced
- 1/2 cup diced tomatoe
- 1/4 cup fresh cilantro, chopped
- 1/4 cup apple juice
- 1/2 cup red wine vinegar
- 1 Tbsp. Chipotle Paste
- 4 boneless skinless chicken breast halves
Spice mixture: In a small bowl, mix 1 Tbsp. paprika, 1 teaspoon each salt and pepper, 1/8 teaspoon cayenne, 1/2 teaspoon chili powder, and 1/2 teaspoon firmly packed brown sugar.
In a bowl, mix apple, mango, onion, bell pepper, cilantro, apple juice, vinegar and Chipotle Paste. Cover and chill.
Rinse chicken and pat dry. Rub spice mix all over chicken.
To Grill: Coat both sides of chicken breasts lightly with olive oil and lay on a grill over medium-high coals or gas grill; close lid if using gas. Cook, turning once, until chicken is no longer pink in center of thickest part, 6-8 minutes total.
To Saute: In a 12″ saute pan over medium heat, add oil and tilt to coat bottom of pan. When hot, lay chicken breasts, slightly apart, in pan. Cook, turning once, until chicken is no longer pink in center of thickest part, 10-12 minutes total; reduce heat slightly if chicken egins to brown excessively.
Transfer chicken to plates. Serve with apple chipotle salsa.