I made this tonight for the first time. It was delicious and simple to make. It comes from the Spring 2007 issue of Cooking for 2.

I didn't use the celery or jalapeno pepper because we didn't have them on hand, but I didn't miss them. I used frozen chicken tenders instead of chicken breast halves, and put them in the pre-heated pan straight out of the freezer.

To serve, I spooned the salsa on top and squeezed lime juice over all.

I would definitely make this again. (Note: Hubby said it could use a little less cilantro... perhaps it could, maybe I added too much, but it tasted fine to me.)

Chicken with Mango Salsa

1/2 cup chopped peeled mango

1/2 cup chopped tomato

2 Tbsp. minced fresh cilantro

1 Tbsp. chopped jalapeno pepper

1 Tbsp. chopped red onion

1-1/2 tsp. chopped celery

1-1/2 tsp. lime juice

1/4 tsp. grated lime peel

2 boneless skinless chicken breast halves (6 oz. each)

1/4 tsp. salt

1/8 tsp. pepper

1 Tbsp. canola oil (I used EVOO)

To make salsa: In a small bowl, combine the mango, tomato, cilantro, jalapeno, onion, celery, lime juice and peel. Cover and refrigerate for 2-3 hours.

Sprinkle the chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Serve with salsa.

Makes 2 servings.