4 boneless skinless chicken breasts
1 large lime
4 garlic cloves
1 tablespoon olive oil
4 cups of raw spinach
1 ripe mango, peeled and chopped
1 cup finely diced fresh pineapple
1 ripe tomato, chopped
1/3c sweet red peppers or 1 yellow sweet pepper, seeded and finely chopped
1 finely diced jalapeño (only use as much as the amount of heat you can take)
1/3 cup chopped fresh cilantro
1 lime, juice of
salt and pepper (to taste)
- Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
- For the salsa- mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend,
- Grill the chicken breasts on low heat till no longer pink.
- Place chicken breast on a bed of spinach and then divide the salsa amongst the 4 plates and serve.