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Chargrilled Chicken with Fruity Salsa from Chef Yann Barraud

Salsa:
4tomatoes
2shallots
1 handful fresh cilantro
1-2mild green chiles, to taste
1mango
Juice of 1 lime
Salt and freshly ground black pepper
Chicken:
3 tablespoonsolive oil
6skinless boneless chicken breasts
Freshly ground black pepper
Juice of 1-1/2 limes
4fresh cilantro sprigs, to serve
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Chargrilled Chicken with Fruity Salsa from Chef Yann Barraud - Instructions


1. First, make the salsa. Finely dice the tomatoes, removing the cores and the seeds,
and finely chop the shallots and cilantro. Cut the chilies lengthways in half and
scrap out the seeds; then dice the flesh very finely. Peel and stone the mango and cut
the flesh into small dice. Mix all the ingredients in a bowl with the lime juice and
season with salt and black pepper. Cover and chill in the refrigerator until ready to
serve.

2. Heat a ridged cast iron grill pan until very hot. Rub the chicken pieces with 2
tablespoons of the oil and season with black pepper. Place the chicken on the pan and
chargrill for 10 to15 minutes or until cooked through, turn once.

3. Transfer the chicken to warm plates and season well. Add the remaining oil and the

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Chargrilled Chicken with Fruity Salsa from Chef Yann Barraud - Instructions Continued

lime juice to the pan and stir vigorously with a wooden spoon to mix with any pan
juices.

4. To serve: Pour the juices over the chicken and garnish with cilantro sprigs. Serve
immediately with salsa spooned alongside. Makes 6 servings.

Recipe courtesy of Chef Yann Barraud and Wusthof

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