Southwestern Chicken with Mango-Peach Salsa

Total Time:
25 min
5 min
20 min

4 servings

  • For Chicken:
  • 4 chicken breast halves, bone-in
  • 3 tablespoons Sandra Lee's All-Purpose Rub, recipe follows
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne
  • For Salsa:
  • 8 ounces frozen peach slices, diced small
  • 8 ounces frozen mango chunks, diced small
  • 1 jalapeno, finely chopped
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves
  • 1 lime, juiced
  • Sweet and Sassy All-Purpose Rub:
  • 2 (1.25-ounce) packets original chili seasoning
  • 3 tablespoons granulated garlic
  • 1 tablespoon kosher salt
  • 1 tablespoon salt-free all-purpose seasoning
  • 2 tablespoons sugar
For Salsa:
  • Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.

  • Rinse and pat dry chicken breast; set aside.

  • In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.

  • For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.

  • Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.

  • INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.

  • Serve chicken hot with salsa.

Sweet and Sassy All-Purpose Rub:
  • Combine all ingredients. Store in air-tight container in cool dry place or freezer.

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