I usually serve my chicken and salsa with rice and salad, the rice is particularly good for sopping up the salsa juices.
You can alter the salsa to your liking, I am just giving you the basic recipe that can be added to by you.
All chicken recipes are for 4 chicken breasts cut into strips about the size of the tenderloin, you can leave the breasts whole, but I think the littler strips gives you more area to flavour and enjoy.
Idea 1 - Tandoori
To 2 heaped tablespoons of tandoori paste add 3/4 cup greek yoghurt mix together, add the chicken and coat well.
Leave for at least 20 minutes before cooking.
Idea 2 - Lemon and herb
juice of 2 lemons, 4 tbsps chopped fresh herbs like oregano, thyme, parsley, mint and basil, 4 tbsps olive oil
Mix together add the chicken and leave at least 15 minutes but now more than an hour because the juice can start to cook the chicken.
Idea 3 - Jerk chicken
juice 2 limes, 1/2 tsp chilli flakes, 2 tsps each ground cumin and coriander, 1/2 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp dried or 2 tsps fresh chopped thyme. 4 tbsps olive oil, 2 cloves garlic grated
Mix all together add the chicken, cover and leave in the fridge at least 1 hour for all the flavours to impregnate the chicken.
1 ripe mango, 1 small tomato deseeded and chopped into 1 cm pieces, 1/2 red onion finely diced, juice 1 lime = 1 tbsp, 1 tsp brown or palm sugar, 1/2 tsp dried chilli flakes or fresh chilli finely chopped, 1/4 red or yellow capsicum cut into 1 cm pieces
In a small bowl, peel the mango and dice into 1 cm pieces, squeeze the pip to get some of the mango juices, add the remaining ingredients mix together. Taste it may need more lime juice, chilli or sugar.
You want a sweet and sour flavour with a hint of chilli.
So next time you go to cook your chicken and what to make it more alive think salsa. Ole !