Mojo Chicken with Avocado and Mango Salsa

Mojo Chicken with Avocado and Mango Salsa

Recipe Rating: 3.41725
Serves 4
Tangy sweet avocado and mango salsa dances with a tart citrus marinade in this recipe for mojo chicken, loosely translated as "magic chicken." This colorful Cuban dish provides a delightful surprise with crunchy cumin seeds embedded in the sautéed chicken breasts, then served atop a bed of crisp greens and garnished with toasted cashew nuts.
  • Mojo Chicken
  • 1 tablespoon cumin seeds
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, finely chopped
  • 1/2 medium jalapeño, seeds and ribs removed, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 4 skinless, boneless chicken breast halves
  • Avocado Mango Salsa
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon orange zest
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1/4 teaspoon fine sea salt
  • 1 small avocado, diced
  • 1/2 medium mango, diced
  • 2 tablespoons extra-virgin olive oil
  • 6 cups bite-size pieces lettuce (romaine, butter, red leaf or a combination)
  • 1/2 cup toasted, salted cashews
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For the mojo chicken, heat a medium skillet over medium high heat, add cumin seeds and toast, stirring constantly, until fragrant and slightly darker in color, about 2 minutes. Transfer to a medium heat-safe bowl and add the cilantro, jalapeños and salt. Mash the mixture with the back of fork to form a coarse paste. Set aside.

In the same skillet, heat oil over medium high heat until very hot, but not smoking, about 3 minutes. Carefully pour hot oil over garlic-cilantro paste. (Be careful because the oil will sizzle and may splatter.) Whisk to blend and let rest for 10 minutes, or until cool.

When garlic-cilantro oil is at room temperature, whisk in orange and lime juices to make a marinade. Pour the marinade into a wide, shallow dish, add the chicken, turn to coat, cover and refrigerate for 1 to 3 hours. 

For the avocado mango salsa, whisk orange juice, lime juice, oil, garlic, zest, honey, soy sauce, and salt together to make a dressing. Transfer 6 tablespoons of the dressing to a bowl and toss together gently with the avocado and mango to make a salsa. Set salsa and remaining dressing aside.

In a large skillet, heat the remaining 2 tablespoons oil over medium high heat. Remove chicken from marinade and drain. Add chicken to skillet and cook until browned and cooked through, about 8 to 10 minutes on each side. Transfer chicken to a platter, let rest for 5 minutes then cut each chicken breast horizontally into 1/3-inch thick slices. 

To serve, toss remaining dressing with the lettuce and mound onto 4 plates. Arrange chicken atop the greens and spoon the mango and avocado salsa over the chicken. Sprinkle with cashews and serve.
Nutritional Info: 
Per Serving: 660 calories (410 from fat), 46g total fat, 7g saturated fat, 75mg cholesterol, 780mg sodium, 33g carbohydrates, (6 g dietary fiber, 17g sugar), 33g protein.
Special Diets: 

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