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The other night my husband BBQ’d some chicken that was righteous.

I cut up a whole chicken and he grilled it over low heat, turning each piece about every five minutes, for a total of about 50 minutes. Toward the end, he brushed on some bottled mango-chipotle sauce. He also grilled some red bell pepper strips and corn on the cob (don’t bother removing the silks – just put the whole thing right on the grill with husks & silks intact – turn every five minutes for about 20 minutes). I steamed some broccoli.

I felt like we needed one more thing to go with the chicken. We had a mango that wasn’t getting any younger, plus avocados and limes. Here is the recipe.


Make the dressing first:

  • 1/2 cup minced red onion
  • 1 tablespoon olive oil
  • juice of one lime
  • good squeeze of honey
  • salt and pepper

Combine all of the dressing ingredients and taste it. It should be slightly sweet with a peppery kick.

Peel and dice one mango. Pour the dressing over and let sit until ready to serve.

When ready to serve – peel and dice two avocados and gently mix into the mango pieces.

This was great with the chicken. It would also go well with pork or grilled fish.

Possible additions: cilantro, minced hot pepper, a chopped & seeded tomato…  you could chop everything small and serve as a dip with tortilla chips.

Substitute papaya, cantaloupe, or peaches for the mango.

Pour the whole thing over a bowl of cleaned, chopped fresh spinach for a great salad.


2 responses »

  1. This looks SO GOOD! I will definitely try it sometime.

  2. Um, the colors, the textures, the food! Yum great job!


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