|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)|
|4||tsp. olive oil|
|1||ripe mango, chopped|
|2||tbsp. red onion, finely chopped|
|2||tbsp. red bell pepper, finely chopped|
|2||tbsp. fresh cilantro, chopped|
|1||lime juiced, about 2 tablespoons|
|1||tbsp. finely chopped jalapeño|
|1/8||tsp. black pepper|
|4||(6-inch) flour or corn tortillas, warmed|
|4||ounces goat cheese crumbles, optional|
In a small bowl, combine the mango, red onion, red bell pepper, cilantro, lime juice, jalapeño, and 1/4 teaspoon salt. Cover and chill for 30 minutes to allow flavors to develop.
Heat a lightly greased grill or grill pan to medium-high heat. Brush chicken with olive oil, season with remaining salt and pepper. Then grill 3 to 5 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes. Slice into strips if desired.
Serve sliced chicken on warm flour or corn tortillas with salsa and crumbled goat cheese.
Wrap tortillas in foil and place on the grill with the chicken for 5 minutes or until heated through.