Grilled chicken breasts with rhubarb-mango salsa

Total Time
1 hr 37 min
15 min
10 min
A zesty marinade with a mix of seasonings that include basil, garlic, olive oil and lemon zest tenderize the chicken, adding a tasty flavor combination. The rhubarb salsa contains both honey and jalapeño for a sweet-and spicy flavor. Rhubarb stalks are perfectly fine to eat raw. It's the leaves that are toxic. The subtle tart flavor of uncooked rhubarb is a perfect match for the deeply sweet mango and crunchy cucumber, while a touch of honey rounds it all out.


Cooking spray

1 spray(s)

Lemon zest

2 tsp, grated from 1 large lemon

Fresh lemon juice

2 Tbsp, juiced from 1 large lemon


4 Tbsp, fresh, coarsely chopped


2 clove(s), minced

Olive oil

3 tsp

Table salt

1 tsp

Black pepper

¼ tsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)


1 small, pitted, peeled, and cut into 1/4-inch dice


1 stalk(s), stalk, trimmed and cut into 1/4-inch dice (1 cup)

English cucumber

¾ cup(s), sliced, (1/4-inch) diced

Jalapeño pepper

1 medium, seeded and chopped


1 Tbsp

White balsamic vinegar

2 tsp


1 small, minced


  1. To make marinade, combine lemon zest and juice, 2 tablespoons of basil, the garlic, 2 teaspoons of oil, 3/4 teaspoon of salt, and the pepper in large zip-close plastic bag; add chicken. Squeeze out air and seal bag. Turn to coat chicken. Refrigerate at least 1 hour or up to 3 hours.
  2. To make salsa, stir together mango, rhubarb, cucumber, remaining 2 tablespoons basil, the jalapeño, honey, vinegar, shallot, and remaining 1 teaspoon oil and 1/4 teaspoon salt in small bowl until mixed well. Cover and refrigerate at least 30 minutes or up to 1 hour to allow flavors to blend.
  3. Spray grill pan with nonstick spray and preheat over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill pan and cook until cooked through, about 5 minutes per side. Place chicken on platter and top evenly with salsa.
  4. Per serving:1 chicken breast and 1/2 cup salsa