Grilled Chicken Breast with Mango Salsa

The beautiful sunny state of California. The breathtaking scenic drives through the undulating golden hills. The warm breeze on your skin and the gentle fragrance of the wildflowers…the love of family. So much takes you back over and over again. San Ramon is a small suburban Bay Area city. The Bay area-famous for g clobal cuisine and wonderful wines.Due to the large Mexican population, there are Mexican cantinas dotted all over.One doesn’t always have to settle for high end haute cuisine. Savoring the food from small traditional ethnic establishments can be quite an experience. Like stopping by a Taco Truck and eating a wholesome taco or burrito. They are quite truly better than the best! Their menus can be interesting and elaborate.
On one such culinary adventure, while enjoying a chicken burrito, I saw this lady putting together something which included diced mangoes. On asking she told me-“salsa mango”. I watched as she pounded chillies,onions and combined squished and diced mangos,roasted peppers  and seasoned it. Then she put this delectable Salsa-a delightful sweet,salty,spicy,sour combination of fruit and vegetables over cuts of roast chicken. It tasted superb! When I asked her what she called the dish-she said” la mejor comida del mundo” (the best dish in the world”)!

Grilled Chicken Breast with Mango Salsa

Chicken breasts, bone in, skin on 2 (use boneless, skinless if you prefer)
Juice of  1 lime 
Garlic 1 clove crushed
Crushed pepper ¼ teaspoon
Salt
Olive oil 1 tablespoon + a little more for the marinade.
Marinate chicken breasts with lime juice, salt, pepper, garlic and a little olive oil. Rub some under the skin too.
Let this marinate in the refrigerator for a couple of hours.
Heat oil in a pan on medium heat. When hot, place chicken in it skin down. Let it cook for about 3-4 minutes till the skin is golden brown. Flip over and cook the other side for 2-3 minutes.
Cool, remove skin, shred. Keep aside.

Mango Salsa

Mango 1 washed, peeled. Cube half of it, and gently mash the other half to make a coarse pulp. I used firm, ripe mango-Sindhoori tastes good.
Red bell pepper ½, seeded, rubbed with olive oil, roasted over a flame, cooled, skinned and chopped
Spring onion, stalks included, chopped 1 tablespoon
Tomato 1 chopped
 Green chilli 1 (or more!) coarsely crushed
Garlic 2 cloves *
Juice of 1 lime
Chopped coriander for garnish
A few crushed peppercorns
Salt
Mix together: mango-diced and the pulp, red pepper, onion, garlic and chilli.Add seasoning.Heat in a pan over low heat to combine in all the flavours.Add the lime juice and mix well.Cool,
 Arrange over shredded chicken.Garnish with crushed peppercorns and green coriander.Chill.
You can spice it up more by adding red chilli powder.

*Skin  4-5 pods garlic.Peel the cloves. Sauté them in about 2-3 tablespoons of hot oil-medium heat. Remove them when slightly golden brown. Cool and store in a small jar, adding the remnant oil. Use when needed.