Plantain Chips with Chicken and Mojito Mango Salsa

• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves (about 6 ounces each)
• Salt and freshly ground pepper
• 1 large ripe mango, finely diced
• 1/4 cup minced red onion
• 2 tablespoons Telluride Mojito, without club soda
• 2 teaspoons minced jalapeno
• 1 teaspoon chopped fresh mint
• 1 teaspoon fresh lime juice
• 4 dozen large plantain chips

1. In a medium skillet, heat the oil until shimmering.
2. Season the chicken breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes.
3. Turn the chicken and cook over moderate heat until browned on the second side and cooked through, about 6 minutes longer.
4. Transfer to a plate to cool completely.
5. Meanwhile, in a medium bowl, combine the mango with the onion, Telluride Mojito, jalapeno, mint and lime juice.
6. Season with salt and pepper.
7. Arrange the plantain chips on a large tray.
8. Halve the chicken breasts lengthwise, then thinly slice crosswise.
9. Put a piece of chicken on each plantain chip, spoon the salsa on top and serve.

vegetable oil, skinless, salt, mango, red onion, jalapeno, fresh mint, lime juice, plantain chips

Taken from www.foodandwine.com/recipes/plantain-chips-with-chicken-and-mojito-mango-salsa (may not work)