Mango Salsa with Roasted Chicken Breast

This is a perfect summers day dish. Its quick, light and very tasty. You will get about 5 servings of salsa from this and it will hold in the fridge for 3-4 days.


  • salt & pepper
  • olive oil
  • 1 mango
  • 1 vine of good cherry tomatoes
  • 1/2 red onion
  • 1 garlic clove (add 2 if you like your garlic)
  • 50 ml lime juice
  • 1 handful of coriander
  • 1 tsp sriracha sauce (mr.bells in the english market or any asian store or chilli garlic sauce)


  1. Heat up your oven to 180 degrees. Season your chicken breast with salt and pepper, drizzle some olive oil over and place in the oven for 20 minutes.
  2. Peel your mango and cut into little cubes. Roughly chop the tomatoes, dice the red onion, finely grate the garlic and then place them all in a large bowl.
  3. Juice your lime and mix the Sriracha sauce with it.
  4. Get your coriander, place in the bowl with the other ingredients and pour the lime juice over.
  5. Add a bit of salt and mix well.
  6. Remove the chicken from the oven and cut into slices.
  7. Add a tablespoon or two of the mango salsa to a plate along with the chicken and serve.


Prepare 30 minutes to an hour before if possible


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