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Mexicali Chicken Breasts with Fruit Salsa logo

Makes: 6 servings
Prep Time: 15 min
Cook Time: 45 min

Ingredients:

  • 1/2 cup Italian salad dressing
  • 1/2 cup FRANK'S RedHot® Chile 'n Lime™ Hot Sauce or FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 tablespoon McCormick® Chili Powder
  • 6 large bone-in chicken breasts
  • 1 cup finely diced fresh pineapple
  • 1 ripe ripe mango, peeled, seeded and diced
  • 2 Tbsp. minced red onion
  • 1 Tbsp. minced cilantro

Directions:

MIX salad dressing, Chile 'n Lime Hot Sauce and chili powder; reserve 2 tbsp.

POUR remaining dressing mixture over chicken into large dish. Cover and chill 1 hour.

PREPARE FRUIT SALSA: combine remaining ingredients with reserved 2 tbsp. dressing mixture. Chill.

GRILL chicken on greased rack over medium-high heat for 45 min. until no longer pink in center. Serve with Fruit Salsa.

Tips:

Tip: Purchase cut-up fruit from the salad bar section of the supermarket.

1

Mexicali Chicken Breasts with Fruit Salsa logo

Makes: 6 servings
Prep Time: 15 min
Cook Time: 45 min

Ingredients:

  • 1/2 cup Italian salad dressing
  • 1/2 cup FRANK'S RedHot® Chile 'n Lime™ Hot Sauce or FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 tablespoon McCormick® Chili Powder
  • 6 large bone-in chicken breasts
  • 1 cup finely diced fresh pineapple
  • 1 ripe ripe mango, peeled, seeded and diced
  • 2 Tbsp. minced red onion
  • 1 Tbsp. minced cilantro

Directions:

MIX salad dressing, Chile 'n Lime Hot Sauce and chili powder; reserve 2 tbsp.

POUR remaining dressing mixture over chicken into large dish. Cover and chill 1 hour.

PREPARE FRUIT SALSA: combine remaining ingredients with reserved 2 tbsp. dressing mixture. Chill.

GRILL chicken on greased rack over medium-high heat for 45 min. until no longer pink in center. Serve with Fruit Salsa.

Tips:

Tip: Purchase cut-up fruit from the salad bar section of the supermarket.

2

Mexicali Chicken Breasts with Fruit Salsa logo

Makes: 6 servings
Prep Time: 15 min
Cook Time: 45 min

Ingredients:

  • 1/2 cup Italian salad dressing
  • 1/2 cup FRANK'S RedHot® Chile 'n Lime™ Hot Sauce or FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 tablespoon McCormick® Chili Powder
  • 6 large bone-in chicken breasts
  • 1 cup finely diced fresh pineapple
  • 1 ripe ripe mango, peeled, seeded and diced
  • 2 Tbsp. minced red onion
  • 1 Tbsp. minced cilantro

Directions:

MIX salad dressing, Chile 'n Lime Hot Sauce and chili powder; reserve 2 tbsp.

POUR remaining dressing mixture over chicken into large dish. Cover and chill 1 hour.

PREPARE FRUIT SALSA: combine remaining ingredients with reserved 2 tbsp. dressing mixture. Chill.

GRILL chicken on greased rack over medium-high heat for 45 min. until no longer pink in center. Serve with Fruit Salsa.

Tips:

Tip: Purchase cut-up fruit from the salad bar section of the supermarket.

Copyright 2019 The French's Food Company LLC. All Rights Reserved. 3

Copyright 2019 The French's Food Company LLC. All Rights Reserved.

Print Sizes:

large 8.5 x 11"
medium 6 x 4"
small 5 x 3"
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