Grilled Chicken on Mixed Greens with Mango Salsa
by Chef Jeff Nathan, “Jeff Nathan's Family Suppers”
of Abigael's

Serves 4

Mango Salsa
2 ripe mangoes, pitted, peeled
    and cut into thin matchsticks
1 small red bell pepper, seeds
    & ribs discarded, cut into
    thin matchsticks
1 small green bell pepper, seeds
    & ribs discarded, cut into
    thin matchsticks
3 tablespoons chopped
    fresh cilantro
1/2 jalapeño, seeds and ribs
    discarded, finely chopped
1/4 cup fresh lime juice
    Kosher salt and freshly ground  
    black pepper to taste

Four 7-ounce skinless and
    boneless chicken breasts
1/4 teaspoon freshly ground
    black pepper
8 ounces mixed field greens
    (mesclun)
Lime wedges, for serving

1.  To make the salsa, combine all of the ingredients and season with the salt and pepper. Cover and refrigerate for at least 2 hours and up to 8 hours.

2.  Build a charcoal fire on one side of an outdoor grill and let
burn until the coals are covered with white ash. For a gas grill,
preheat on high. Keep one burner on high, and turn the other burner to low. Lightly oil the grill grate.

3. Lightly season the breasts with pepper. Place the breasts over the coals (or on the high burner of the gas grill) and cover the grill. Cook until sear marks form on the undersides of the breasts, about 2 minutes. Turn and repeat on the other side, about 2 minutes.   Move the chickens to the side of the grill without the coals (or to the low burner on the gas grill) and cover the grill. Continue cooking until the chicken feels firm when pressed in the thickest part, about 12 minutes.

4. Heap equal amounts of the salad on four dinner plates. Top each with a chicken breast, then a large spoon of the salsa. Serve immediately with the lime wedges.

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