Almond Mango Salsa 1/2 C. 1/2 C. 1/2 C. 1/2 C. 1 tsp. 1 tsp.
Boneless, skinless chicken breasts Cloves garlic, minced Canola oil Paprika Cumin Oregano Salt Black Pepper
Sliced, toasted almonds Red Pepper Cilantro Mango Lemon juice Lime juice Dash salt and pepper
Light the grill. In a shallow dish, combine 3 tablespoons canola oil and minced garlic. Rinse the chicken and pat dry. Place paprika, cumin, oregano, salt, and pepper in a small bowl and rub the chicken with mixture. Next, coat the chicken with 2/3 of the garlic oil. Grill the chicken over moderately high heat, basting with remaining garlic oil, until done (about 15–20 minutes).
Dice red pepper, cilantro, mango, and ginger and combine in a large bowl. Add sliced, toasted almonds, lemon and lime juice, salt, and pepper. Stir. Top chicken with the salsa.